Chocolate Tapioca Pudding Recipe

Name: Chocolate Tapioca Pudding Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 1 cup granulated sugar; 3 tablespoons small pearl tapioca; 1/8 teaspoon salt; 3 2/3 cups milk; 1 large egg; 2 teaspoons instant coffee granules; 2 teaspoons vanilla extract; 1 tablespoon unsweetened cocoa powder (for chocolate flavor)

20 min

Cook Time

Desserts and Cakes

Cuisine

8 Servings

Serving

Medium

Difficulty

İyi Bir Yemek

Recipe Author

Ingredients

8 Servings

Directions

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.

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.