By Sarah 26 Comments
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Chocolate Tapioca Pudding is creamy, rich, decadent—the ultimate comfort food.
Chocolate Tapioca Pudding
A few years ago I started making coconut tapioca pudding. It was an instant favorite for Irving, and David loved it too (Jonathan wasn’t even on the scene yet really—I was actually just weeks pregnant with him when I first shared the recipe). Since then my humble Coconut Tapioca Pudding recipe has gone on to be one of my top three recipes of all time (the other two recipes rounding out thetop three are my Pizza Tofu and my Perfect Brownies—very good company!). So it seems time to share a new version of this pudding—a CHOCOLATE version!
My local co-op, PCC, actually sells a vegan chocolate tapioca pudding in their deli section. It was introduced to me by my good friend Lea. I actually met Lea through my blog’s facebook page and we hit it off right away! How could we not? One of the first times that we met up for a playdate she brought me some of PCC’s pudding—at that point it was only available in the Seattle stores, not in the stores in my neighborhood. It was of course love at first bite, and I was determined to make it at home!
Ultimate Comfort Food
Chocolate Tapioca Pudding is creamy, rich, decadent—the ultimate comfort food. I’ve got a house full of sick kiddos this week, and I think I’m coming down with their bug too, so we’re eating lots of this yummy pudding! Everyone is happy! Top it with a little bit of coconut whipped cream and you’ve got yourself an extra special treat!
Tapioca pearls are small white balls—they look like the filling of the yellow beanbag chair that I had in middle school—how I know that is a long story that involved exploding the beanbag all over my entire bedroom! These small pearls absorb liquid and expand, and they also transform from white to translucent as they cook.
Every time I make my Chocolate Tapioca Pudding I doubt myself—it always looks like WAY too much liquid—like chocolate soup—but after it chills, it firms up completely! In fact, sometimes I zap it in the microwave for 30 seconds before serving to loosen it up. I’m telling you—tapioca is soooooo absorbent!
Go ahead and give this yummy recipe a try! Be sure to take a picture and post it on social media. Give me a tag! {#frieddandelions // @frieddandelions}
Print Recipe
Chocolate Tapioca Pudding
Chocolate Tapioca Pudding is creamy, rich, decadent—the ultimate comfort food. (vegan, soy free, gluten free, nut free, paleo, no refined sugar)
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Dessert
Servings: 4 servings
Author: Sarah De la Cruz
Ingredients
- 1/4 cup small tapioca pearls (NOT starch)
- water for soaking
- 1 can full fat coconut milk
- 1/4 cup water
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- pinch of salt
- 1 teaspoon vanilla
Instructions
Soak the tapioca in a small bowl of water (water should cover the tapioca pearls by about an inch). Set aside for an hour.
Whisk coconut milk, water, maple syrup, cocoa powder, and pinch of salt together in a small saucepan.
Drain the tapioca and add the pearls to the coconut milk mixture.
Heat the mixture over medium heat, stirring often. If it bubbles turn the heat down slightly.
The tapioca pearls will begin to turn from white to translucent.
Once all of the pearls are translucent turn off the heat. It will look like chocolate soup at this point—trust me that it will absorb all of the liquid as it cools.
Stir in the vanilla.
Transfer right away to a container and seal with a lid. Place in the refrigerator and chill for at least 3 hours.
Once chilled, give the pudding a good stir.
Serve and enjoy! If the pudding is too firm you can zap it in the microwave for 30 seconds to loosen it up before serving. I like to top mine with coconut whipped cream or "Soyatoo" Rice Whip!
Notes
*Please note that the prep time does not include the soaking time for the tapioca pearls or the chilling time for the pudding.
Don’t forget to pin this recipe!
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Reader Interactions
Comments
Tetley saysI used monk fruit maple syrup and it turned out really well. I also used a stick blender (after it had been in the fridge for a day) and the texture was between a pudding and a mousse. Thank you for this terrific recipe!
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- Sarah says
Yum! I’m glad you were able to make it work for you! It’s one of my favorite treats too!
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- Joshua Howard says
Great recipe and simple instructions! Yesterday I made it and now it’s my new favorite! Natural, healthy and vegan what can be better? Thank you for the share!
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- Penny says
Hello! How big is the can of coconut milk? My local Asian grocery has 3 different sizes. Can’t wait to try!
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- Sarah says
Oh wow! The ones I use are the 14.5 ounce size. Hope you can find that size, or measure accordingly!!! Just under 2 cups of liquid!
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- Maraika says
Delicious rich chocolate taste and so smooth and velvety. Will be a family favourite for sure.
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- Leeah says
Followed the recipe exactly. This pud is soooo good. Rich and creamy and indulgent. So easy to make.
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- Sarah says
I’m so glad you enjoyed it—thank you for coming back to let me know! It’s one of my favorites too!
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- Bawaseer ka ilaj says
Nice recipe i have tried at my home but it doesn’t looks so perfect may be there is something that i have missed. But overall its very good.
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- Sarah says
Hi Bawaseer! Can you tell me more about what wasn’t quite right? Maybe I can help you trouble shoot!
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- Ginny McMeans says
I will be making this very very soon!
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- Melissa Huggins says
I love tapioca pudding and I’ve rarely had a chocolate version. Yours looks so rich and creamy! Love the bean bag story…I always wanted one, but my mom wouldn’t buy it. I think I know why now 😉
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I’m running out for tapioca pearls! Be back soon!
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- Nerellie Hyland says
Dear Sarah. I make a recipe almost the same as yours, but I use Carob Powder and it gives an amazing soft gentle taste that everyone loves. I made it for a luncheon once, and as it was being carried to the kitchen people were putting their fingers into the bowl trying to get the last bit!!!!! I mix a can of pitted black cherries into it as well which makes it like a Chocolate Blackforest Dessert. So delicious!!
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- Sarah says
Oh yum! I bet the addition of cherries is delicious!
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- Jenn says
I have my own exploding bean bag chair story as well. It was college though…you can only imagine. LOL! This pudding looks amazing and I just happen to have some tapioca pearls in the pantry! Whoop!
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You have just reminded me that I bought some tapioca a few months ago with a recipe creation in mind, then never actually tried it. I think I should just make this instead! It looks awesome. ????
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- Mary says
Is quick tapioca the same as “pearls”??
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- Sarah says
I’m not familiar with quick tapioca. Do you have a brand or product name? I’d be happy to take a peek and see if it’s the same!
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This looks so good Sarah! So rich and delish with the texture of the tapioca with the creaminess of the coconut milk. And I even have tapioca pearls on hand yay! I am totally trying this…possibly today 🙂
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- Becky Striepe says
Oh my gosh, this looks so rich and decadent. I neeeeed it!
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Do you know I’ve never had a tapioca pudding? This one looks amazing though (who can say no to chocolate?) so I’ll totally be trying this!
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