Addictive Chocolate Tapioca Pudding
Prep time
Cook time
Total time
As a kid I remember the frozen candy bars sold at my local swim park throughout the summer. Unless it was straight out of the deep freeze, chocolate just wasn't going to take the heat when grabbed by our little fingers. But really, what is wrong with melted chocolate? Especially when it is confined in a quick and easy pudding.
The following"addictive," yet food allergy-friendly recipe was created by Rebecca Reilly, author of the cookbook Gluten-Free Baking. Reprinted with permissions.
The following"addictive," yet food allergy-friendly recipe was created by Rebecca Reilly, author of the cookbook Gluten-Free Baking. Reprinted with permissions.
Author: Rebecca Reilly
Serves: 4 servings
Ingredients
- 3 Tablespoons Instant Tapioca
- 1 Tablespoon Cornstarch or Arrowroot Powder
- Pinch Salt
- ¼ - ⅓ Cup Sugar
- 2 Cups Rice Milk (or non-dairy milk of choice)
- ⅓ Cup dairy-free semi-sweet chocolate chips (such as Enjoy Life brand)
- 1 Teaspoon Vanilla Extract
Instructions
- Whisk the tapioca, cornstarch, salt, sugar and milk together in a saucepan. Let sit for 10 minutes.
- Toss in the chocolate.
- Over medium heat, whisking gently bring to a boil.
- Remove from heat and pour into a bowl.
- Cool slightly before stirring in the vanilla.
- Great eaten warm or chilled.
