Chocolate Tapioca Pudding
In this recipe, granulated tapioca thickens chocolate soymilk into a luscious pudding without the addition of flour or eggs. Granulated tapioca cooks up smaller and smoother than pearl tapioca, so the pudding may just win over avowed tapioca pudding haters; this recipe converted VT recipe tester Fiona Kennedy.
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In this recipe, granulated tapioca thickens chocolate soymilk into a luscious pudding without the addition of flour or eggs. Granulated tapioca cooks up smaller and smoother than pearl tapioca, so the pudding may just win over avowed tapioca pudding haters; this recipe converted VT recipe tester Fiona Kennedy.
Ingredients
- 1 qt. chocolate soymilk
- 1/8 tsp. salt
- 1/4 cup quick-cooking granulated tapioca, such as Let's Do...Organic
- 2/3 cup gluten-free vegan chocolate chips, such as Enjoy Life
Preparation
Bring soymilk and salt to a simmer in medium saucepan over medium heat. Stir in tapioca, and reduce heat to low. Cook at a low simmer 20 to 25 minutes, or until tapioca is transparent and pudding begins to thicken. Remove from heat, and stir in chocolate chips until melted. Cool completely before serving.
Nutrition Information
- Calories 159
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 3 g
- Sodium Content 89 mg
- Sugar Content 15 g