Today for Tuesdays With Dorie we were to make her Coconut Tapioca from Baking Chez Moi. I planned to and wanted to, but the recipe called for large pearl tapioca. I couldn’t find it anywhere. So I went with the only tapioca I could find, which is pre-cooked Minute tapioca. I felt like using that was such a disservice to Dorie’s recipe that I pretty much changed it and went more off of the recipe on the Minute tapioca box. Then I changed it up from the box recipes as well. So I’ll post for you my version of a healthier pudding made with mostly raw honey (and a little organic cane sugar) as well as coconut milk, a little almond milk, I even used a free range egg (does that crack anyone else up, to imagine an egg running free? Okay, it’s just me then, I’ll continue.)—and the healthiest thing of all—chocolate. ; ) Thank you for the three dozen eggs from your little chickadees, Mom!
To be fair and stick with Dorie’s Coconut Tapioca, I did decide to make one portion of regular tapioca, then while the pudding was still hot, I stirred in some Enjoy Life (dairy, egg, soy free) chocolate chips and they melted away. I definitely like the chocolate version better, I can’t help it. Minute tapioca is easy to make with just a few, simple ingredients that are cooked on the stove for a short time, then put into dishes to chill.
I really like adding the nuts, berries and chocolate on top of each serving. Tapioca has a texture that has not always been my favorite with the little bits of gelled tapioca in the pudding and the different texture and flavor added makes it taste great. Give me more chocolate, please!
Chocolate Coconut Minute Tapioca Pudding (Dairy Free), by Katrina, Baking and Boys!
3 tablespoons Minute tapioca
1 (13.5 oz.) can full fat coconut milk
1/4 cup unsweetened almond milk
1/4 cup raw honey
2 tablespoons organic cane sugar (or omit and use 6 T. raw honey)
1 large egg
1 teaspoon vanilla extract
4 tablespoons Enjoy Life mini chocolate chips (and more for sprinkling on top)
berries and nuts of choice (optional)—for garnish
In a medium sized saucepan, add the tapioca, coconut milk, almond milk, honey, sugar and egg. Whisk together to combine. Let sit for 5 minutes. With the heat on medium, stir the mixture almost constantly until it comes to a boil and thickens slightly (takes about 5 minutes). Pour the pudding into a bowl and cover it with plastic wrap, pressing it over the top of the pudding. Let sit at room temperature for 20 minutes. Chill in the refrigerator for up to a couple hours. Stir the pudding and put enough in each serving dish. Garnish with chocolate chips, berries or nuts as desired. Makes 4 servings (about 2/3 cup each).
How easy was that? The main difference between this pre-cooked Minute tapioca and Dorie’s recipe that uses uncooked tapioca is that the pearls are soaked overnight before making the pudding (her recipe used coconut milk as well as some whole milk, which is another reason I just decided to make sure you knew the recipe I made isn’t hers—I forgot to get some whole milk as I’m not against it, but don’t drink milk anymore as I used to do.) Try this one and definitely get Dorie’s Baking Chez Moi for an amaing cookbook.