Friday, March 4, 2011

Chocolate Tapioca Pudding

This is a simple, elegant dessert that is free of dairy, egg, sugar, soy, grain, nuts and potato.   I used "Let's Do Organic" quick cooking tapioca and So Delicious coconut milk, plain and unsweetened.   As an alternative to the agave and cacao powder, melt some chocolate chips (Enjoy Life is dairy and soy free) and stir them in.

This recipe needs to chill, so make it at least a couple of hours before you plan on serving it.  Pair it with strawberries, raspberries or bananas, or simply eat it plain!


3 cups So Delicious coconut milk (unsweetened)
1/4 cup quick cooking tapioca (granulated)
1/8 tsp sea or mineral salt
1/2 cup plus 1 tbsp agave
5 tbsp raw cacao powder (I like Holy Kakow)


Mix coconut milk, tapioca and salt in a small saucepan (around 1 1/2 quart) and bring to a simmer.  Watch carefully as the coconut milk is quick to boil over.  Simmer, stirring occasionally, until tapioca turns from white to clear and the milk thickens, about 15 minutes.  Remove from heat allow to cool for 20 minutes.  Mix in agave and cacao powder, and stir until mixed completely.  Pour into glass serving containers and chill for at least 1 1/2 hours before serving.  Serves 3.  Source:

This recipe has been shared with Midnight Maniac, Monday Mania, Tasty TuesdaySlightly Indulgent TuesdayPennywise Platter Thursday, Fight Back Friday.


  1. MMMMMMMMM,...What a tasty dessert!! I don't use a lot of tapioca in my cooking but your dessert looks so tasty & inviting that I must change my mind upon this!

    Thanks for converting me!

  2. Wow! This recipe looks so delicious, I can't wait to try it! Thank you for using your culinary creativity to come up with a tasty pudding recipe made with So Delicious Coconut Milk! Lots of our fans have been looking for pudding recipes, so I just shared this post with everyone on our Facebook page!

  3. You mentioned substituting Enjoy Life's chocolate chips for the agave and cocoa powder. How many chips would you substitute?...thanks, mimi

  4. Hi Mimi,

    I suggest starting with 1/2 cup melted chocolate chips. You can add agave or more chips if you want to make it sweeter.



  5. Hi!
    I came over from Midnight Maniac (but I've actually been over to your blog several times before).

    I have never had tapioca pudding and I have some tapioca in the pantry. I wasn't sure what to do with it. I'll have to give this a try. :)

  6. Your pudding looks lovely. I've never made tapioca pudding before, but I think I will give this one a try! Thank you for sharing it.

  7. I've never made tapioca pudding before, but this makes me want to try it! Do you think it would work if you used tapioca starch instead of granulated quick cooking tapioca? I guess it probably wouldn't quite have the same texture...

  8. Bean - Interesting question! My guess is the starch would clump in the coconut milk, but I've never tried it. If you try it, let me know. I'd be curious what you discover. Thanks!

  9. I also have a bag of the tapioca starch in the house. I wanted to make an Italian panna cotta type dessert but now I wonder if it will work. I'll let you know..

  10. I have recently tested for many allergies, so I'm looking for recipes. This recipe looks like it could work for me if I substitute Almond milk for the Coconut milk. Have you tried that? Any suggestions?

  11. That is an excellent question. I haven't tried that myself, but I tried a similar recipe with rice milk and it came out okay. Let me know if you try it - I'd be interested to know in the results. Thanks.

  12. You might want to change the ingredients list. I was confused because it says "full fat coconut milk" but then read that you used So Delicious Coconut Milk (which has way less fat than the coconut milk in the can.) I love So Delicious coconut milk, and I can't wait to try the recipe! :)

  13. Tanya - thanks! I see now that So Delicious cuts the coconut milk with water. I appreciate the tip! I will revise accordingly.


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