Chocolate Tapioca Pudding
30 Min
GF

Chocolate Tapioca Pudding

Next week is Diwali, the festival of lights followed by the dawning of a New Year Indians celebrate around the world. When it comes to Diwali, one can never have enough sweets. Sweets like varieties of nut and milk fudge, puddings and halwas are tripled in production in sweet shops throughout the country and most folks mark the day by presenting their loved ones, neighbors or workmates with some sort of Diwali sweets. The day is remembered as the moment when beloved Prince Rama triumphantly returned to the city of Ayodhya, India after being banished to a remote forest for 14 years. It’s another reason to celebrate the triumph of light over darkness and joy over misery. The day was joyously celebrated with the entire town being lit by candles and excited exchanging of sweets, warmth and love. 

You don’t have to be from India to celebrate Diwali. Make this super easy tapioca pudding and invite a friend or a neighbor over to celebrate Diwali with you. Ask your friends from India as to how they celebrate Diwali, as it is done very differently around the country. Or, have a Diwali block party and share sweets with anyone and everyone around you. Or take it over to a neighbor and spread the cheer…

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Cook Time

30 Minutes + Soak Time

Serves

4

Step 1
Soak the tapioca in 3 to 4 cups of water and let it sit at room temperature overnight. Drain.
Step 2
Over medium heat in a small stockpot, combine the tapioca with 2 cups of milk, sugar, cinnamon and cardamom and bring to a gentle boil. Lower and simmer, uncovered for 5 to 8 minutes.
Step 3
Add the rest of the milk gradually. Once the tapioca is thick and creamy looking, turn the heat off. It will continue to thicken as it cools.
Step 4
While the tapioca is cooling, stir it every few minutes so it does not form a crust or a skin on top.
Step 5
Just before serving, warm it over medium heat and stir in the heavy cream. Turn the heat off.
Step 6
Add the chocolate to the pudding but do not stir it. Cover it for a few minutes, allowing the chocolate to melt into the pudding. Just before serving, swirl the chocolate in and around the pudding and top with pistachios.

3/4 cup large tapioca pearls

1/2 cup sugar

3 cups whole milk

1teaspoon ground cardamom

1 teaspoon ground cinnamon

1/2 teaspoon sea salt


1/2 cup dark chocolate, chips or grated

2 to 3 tablespoons heavy cream, for finishing

3 tablespoons chopped pistachios

Notes & Variations

  • Do not shortcut the overnight step of soaking the tapioca, it must be fully bloomed before cooking, or it will end up with a hard center.
  • The tapioca can be prepared a few days before serving. Add the heavy cream and chocolate just before serving for maximum flavor.
  • To make a plant-based version, replace milk with coconut milk and cream with coconut cream.
Tags:
30 Min
GF

GIVE YOUR TASTE BUDS A TREAT.

They deserve it.

YOU KNOW YOU WANT TO

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