Pudding, Chocolate Tapioca
by Pierre S. Aoukar, MD
Posted: March 16
4 - 1 cup Servings
4 cups soy milk
4 Tb Dutch processed cocoa (Valrhona preferably)
½ cup vanilla, natural cane or white sugar
6 Tb instant tapioca starch
2 tsp instant espresso powder
1½ tsp real vanilla extract
In a sauce pan, combine all ingredients, except vanilla and mix well with a whisk. Allow to sit for at least five minutes. Heat mixture to a boil, stirring constantly. Allow mixture to boil for one minute. Turn heat off, stir in vanilla and spoon pudding into serving dishes. Allow to set for 30 minutes. Enjoy warm or refrigerated.
HINT: For regular tapioca pudding, omit cocoa and espresso powder. Increase vanilla to 1 Tb.
Chocolate Tapioca Pudding, The Recipes of Dr. Aoukar