Chocolate Tapioca Pudding Recipe
Chocolate tapioca pudding recipe: Cook tapioca in milk with sugar and a pinch of salt until it thickens, then bind it with egg for a smooth texture. Stir in instant coffee and vanilla, chill, and serve. The ingredients are simple, and the how-to steps are easy to follow; it sets up nicely as it cools.
Ingredients
Ingredients
Step-by-Step Method
Combine the dry ingredients
In a medium saucepan, mix the sugar, tapioca, and salt so everything is evenly distributed.
Heat with milk
Pour in the milk. Cook over medium heat, stirring often so it doesn’t stick, until it’s close to a gentle boil; then lower the heat.
Cook until thickened
Keep cooking for about 15–20 minutes, stirring regularly, until the tapioca turns translucent and the pudding starts to thicken.
Temper the egg
Whisk the egg in a bowl. Slowly whisk in a few ladles of the hot pudding to warm the egg up—go gradually so it won’t scramble.
Return to the pot
Pour the tempered egg mixture back into the saucepan. Cook 2–3 minutes more, stirring constantly, until smooth and slightly thicker.
Add flavorings
Take the pot off the heat. Stir in instant coffee, vanilla, and cocoa until fully dissolved; use a whisk if you see any cocoa lumps.
Chill and serve
Divide into serving bowls. Let cool a bit, cover, and refrigerate for at least 2 hours to set. Serve cold.