Chocolate Gluten-Free Tapioca Pudding: A Delectable Chinese Dessert Experience

Allergens

Contains no common allergens unless specified.

Ingredients

• 1/2 cup small pearl tapioca
• 4 cups coconut milk
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/4 cup semi
• sweet chocolate chips
• 2 tablespoons unsalted butter, softened

Instructions

1. In a large bowl, rinse the tapioca pearls under cold water until the water runs clear. Drain well.
2. In a medium saucepan over medium heat, combine coconut milk, sugar, cocoa powder, and salt. Stir until the cocoa powder is fully incorporated.
3. Add the rinsed tapioca pearls to the saucepan and stir continuously as it comes to a boil.
4. Once boiling, reduce heat to low and cook for 15 minutes, stirring occasionally to prevent sticking. The pudding will begin to thicken as it cooks.
5. Remove from heat and stir in vanilla extract. Let the mixture cool for a few minutes.
6. In a separate bowl, combine chocolate chips and softened butter. When the tapioca mixture has cooled slightly, pour it over the chocolate chips and gently mix until smooth.
7. Divide the pudding into four serving dishes and refrigerate for at least 3 hours or overnight to set.

Chef’s Insight

The perfect balance of creamy tapioca and rich chocolate makes this dessert irresistible.

Notes

Chocolate Gluten-Free Tapioca Pudding can be made in advance, making it perfect for dinner parties and gatherings.