Chocolate tapioca dessert recipe

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• Dish type
• Dessert
• Chocolate desserts

I made this recipe for Choctoberfest, a week long celebration dedicated to all things chocolate hosted by the amazing ladies at Triple Chocolate Kitchen. Over 70 bloggers from around the world are posting their best chocolate recipes this week. Some are shared at the bottom of this page, and you can check out #Choctoberfest on your favorite social media to find more recipes.

We also have a chocolate lover’s gift package worth over $400!

• Candy Gift Pack from blog host Triple Chocolate Kitchen,
• Chocolate and Cocoa Gift Pack from Divine Chocolate,
• $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar.
• Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen.
• Cracker Gift Pack from Mary’s Gone Crackers.
• Fig Spread Gift Pack from Dalmatia Spreads.
• Alkaline Water Pack from Perfect Hydration.
• Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain.

You can enter the Choctoberfest giveaway here, and get my Creme de Cacao recipe while you are there.

"This was super simple to make, and yummy to eat! I threw it together one night when I was craving chocolate and it hit the spot. I put it in parfait glasses and topped it with a dollop of Cool Whip."

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• 1/4 cup (1 ounce) cornstarch
• 3 tablespoons granulated sugar
• 1 tablespoon cocoa powder
• 2 cups whole milk
• 3 ounces bittersweet chocolate, finely chopped
• 1 1/2 teaspoons pure vanilla extract
• Whipped cream for garnish
• Fresh sweet cherries for garnish

In small bowl, whisk together the cornstarch, sugar, and cocoa powder set aside.

In medium saucepan, combine the milk, cornstarch mixture, and chocolate. Heat over medium heat, gently whisking constantly, until mixture comes to boil.

Whisk in vanilla and pour into ramekins. Chill until set, at least 4 hours. Serve with whipped cream and fresh cherries.

1. In a saucepan, heat the cream. Add the chocolate and stir until it’s melted and combined. Transfer to a bowl. Cover with plastic wrap directly on the chocolate. Keep in the refrigerator for 1 hour until it’s firm.

Pearl Tapioca

1. Soak the tapioca in cold water for 30 minutes. Drain.

2. In a saucepan on medium heat, mix together the milk, cream, sugar, orange peel and vanilla bean. Add in the tapioca pearls and bring it to a boil. Reduce the heat and let it simmer for 25 minutes. Transfer to a bowl, allow to cool and keep in the refrigerator for 30 minutes or until it sets.

3. With your hands*, shape into a golf ball size and then flatten. Insert a spoonful of the chocolate into the center and reshape the ball. Place them on a baking tray lined with parchment paper.

4. Preheat oil of the fryer to 180 C (350 F).

5. Dredge each ball into flour. Then dip in the egg mixture, and then roll in the Panko breadcrumbs.

6. Drop in the hot oil. Fry for 1 to 2 minutes or until golden brown. Drain and transfer to a plate lined with paper towel.

7. Cook’s note: When rolling and handling the tapioca, wet your hands with water to prevent the mixture from sticking.

These waffles are ridiculously easy to make and require only three ingredients. They’re sweet, light and of course, crispy. Drizzle some maple syrup on top and you’ve got the perfect treat!

Variations

• Chocolate version: Add 3 ounces of chopped semisweet or dark chocolate at the end along with the eggs, stirring until the chocolate has melted for a decadent chocolate version.
• Add fruit: Strawberries, raspberries, blueberries, blackberries, and even mango are all delicious served with this pudding.
• Swap out the extract: You can substitute ½ teaspoon of almond or coconut extract in place of the vanilla extract.

3-Ingredient Coconut Tapioca Pudding (Egg free)

This is a super easy egg-free tapioca pudding that involves just three ingredients&mdashcoconut cream, tapioca pearls and a little raw sugar (or honey). You can also add a pinch of sea salt to give the flavor some more depth, optional though.

Making some sort of easy tapioca has been on my to-make list for awhile now. I&rsquom drawn to vintage recipes that take me back in time and tapioca pudding is one of those nostalgic recipes for many people, I think, including myself. My grandpa used to love it, I recall.

This tapioca is egg and dairy free.

What I love about this modern twist on the classic tapioca pudding, is that there&rsquos no need to worry about thickening with eggs. Nothing against eggs, I am not vegan or even vegetarian, but the thought of making pudding from scratch using eggs is a little more work than I&rsquom willing to put in for a breakfast or snack food. If you&rsquore looking for a more traditional tapioca recipe, check out this one. If you&rsquore up for a modern and also easier way to make your own homemade tapioca, then stay put! 🙂

Do you eat tapioca warm or cold?

Tapioca pudding is good fresh and warm, or chilled. You can add fruit or eat it plain. It&rsquos a fun little breakfast, snack or dessert that&rsquos dying to make a come back, in a more modern way though. My grandpa used to have his tapioca after dinner to satisfy his sweet tooth.

What&rsquos the best way to eat tapioca?

My favorite way to enjoy it is warm from a mug. Perfect for the crisp fall days that lie ahead. Try it for an afternoon snack or dessert or pack it in a thermos and take it with you hiking as you watch the leaves change this fall.

What toppings would go well with this egg-free tapioca?

Since this recipe uses coconut milk as the base, tropical fruits like pineapple, mango, and papaya pair really well with this tapioca. Caramel drizzle, chocolate shavings or syrup, and nuts also make great toppings for this coconut tapioca. You could serve this as a dessert in little puff pastry cups topped with fruit or just a garnish like a mint leaf.

Want more snack ideas?

This vegan egg-free coconut tapioca recipe was featured on Meatless Monday!

Tapioca Pudding Basics

A great batch of tapioca requires equal parts patience, attentiveness, and top-notch ingredients. Like a risotto or polenta there is much stirring involved, and you need to watch the pudding religiously. That being said, broadly speaking, making tapioca is relatively simple. When I asked my dad to articulate the most important, top-level considerations here's what he said:

- Use your thickest-bottomed pot - this will help prevent scorching. Once you've scorched the pudding, that's it - you've ruined it. He uses his Le Crueset dutch oven pot, but surprised me when he said for extra large batches he sometimes deploys the base of his pressure cooker (!?) which is very large, and very heavy. He never pressurizes it, just uses the pot part.

- Use the correct size of tapioca . You're after small tapioca peals here and you can see them pictured above. We did one batch with instant tapioca - this comes in a box, and like instant oatmeal the tapioca pieces are much smaller (and in this case also pre-cooked). The universal feeling among everyone who tasted it didn't have anything to do with the actual flavor (which was decent), there was an aversion to the gelatinous texture - maybe coming from the soy lecithin additive? Not sure, but it was universally agreed upon that starting from scratch with the small pearl tapioca was the way to go - Bob's Red Mill All Natural Small Pearl Tapioca worked beautifully as a base ingredient.

- Pay attention to temperature . You need to bring the tapioca pudding mixture up slowly for a few reasons. To avoid scorching, but also this gives the tapioca balls time to cook as they are coming up to a boil.

- Stir constantly . I have to admit that I get lazy and don't stir the entire time, and if your stove isn't overly hot, this is fine. But my dad likes to stir the whole time.

- Make a double batch - one for you and one to share. The recipe below is for a single batch, but easily doubles.

• 100 g plain chocolate
• 300 ml coconut milk
• 100 g caster sugar
• 25 g FREEE Tapioca Flour
• 2 tbsp water
• 2 tbsp desiccated or flaked coconut

1. Break the chocolate into pieces. Measure the coconut milk, sugar and chocolate into a saucepan.
2. Heat gently while stirring until the sugar and chocolate have dissolved.
3. Remove the pan from the heat.
4. Put the tapioca flour and water into a bowl and stir into a paste.
5. Pour half the warm chocolate milk into the paste, stir to combine and tip everything back into the saucepan.
6. Return the pan to a gentle heat and stir as the sauce thickens and bubbles.
7. Remove the pan from the heat and leave it to cool for 10 minutes.
8. Beat the sauce vigorously until smooth then divide it between the serving dishes.
9. Scatter the coconut on a large baking tray, toast it under the grill for 2 minutes until golden, then leave to cool.
10. Before serving the chilled chocolate mousse, sprinkle the toasted coconut over the top.

Cooking time

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