Chocolatetapiocapudding Recipes

Steps:

• Combine sugar, tapioca, and salt in a saucepan; stir in milk and egg.
• Let stand 5 minutes.
• Add chopped chocolate squares and instant coffee.
• Cook, stirring over medium heat, until mixture comes to a full boil and chocolate is blended, about 15 minutes.
• Remove from heat and stir in vanilla.
• Cool for 20 minutes; stir and chill.
• Serve with whipped topping if desired.

Steps:

• Mix milk, salt, and tapioca in 3 quart saucepan. Cook and stir until begins to thicken.
• Separate egg yolks from whites. Set whites aside.
• Mix egg yolks, sugar, and cocoa in separate saucepan. Heat and mix until creamy. Add cocoa mixture to tapioca mixture and heat until boils and thickens, stirring constantly. Add vanilla.
• Remove from heat. Beat egg whites until stiff then fold whites into tapioca mixture. Pudding may be eaten warm or refrigerated. My family prefers to eat it cold.

Steps:

• Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
• In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

Steps:

• Soak the tapioca in the water overnight.
• Drain the tapioca and discard the liquid. Combine the milk and salt in a heavy bottomed saucepan and bring almost to a simmer; tiny bubbles will form around the edges of the pan. Stir in the tapioca and bring to a boil, stirring constantly, then turn down the heat as low as possible and cook, stirring frequently, for 10 to 15 minutes, until tapioca pearls have swollen and are translucent and tender. (If the tapioca is not presoaked, the extra cooking time will come in here.)
• Whisk the eggs and maple syrup together in small bowl, then gradually add 1 cup of the tapioca mixture to the eggs while whisking constantly. Whisk the egg mixture back into the saucepan with the tapioca and continue to cook over very low heat, stirring constantly, until the pudding is bubbling gently. Cook for about 5 minutes, until somewhat thickened. The pudding will do most of its thickening while it cools, so don't overcook it at this point or the texture will be rubbery texture.
• Remove from the heat and stir in the chopped chocolate. Let stand for 1 minute, then stir until the chocolate has melted and is thoroughly mixed into the pudding. Stir in the vanilla.
• Transfer to a heatproof bowl or serving dish and serve warm or chilled. If you're serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and refrigerate for at least 2 hours.
• storage
• Store in an airtight container in the refrigerator for 3 to 5 days.
• nutrition information
• (per serving)
• Calories: 180
• Total Fat: 6.1g (3.2g saturated, 1.2g monounsaturated)
• Carbohydrates: 26g
• Protein: 6g
• Fiber: 0g
• Sodium: 95mg
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Steps:

• Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
• Whisk in the chocolate and cocoa powder.
• Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
• Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

Steps:

• Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

Steps:

• In a large saucepan, combine water and tapioca; let stand 30 minutes. Whisk in almond milk, egg yolks, 1/2 cup sugar, espresso powder and salt. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 10-15 minutes, stirring frequently. Combine 1/4 cup sugar and baking cocoa; stir into pan. Cook and stir 2 minutes longer., In a large bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Gently fold a small amount of tapioca mixture into egg whites; return all to pan, whisking constantly. Cook and stir 2 minutes. Remove from heat. Cool 15 minutes; stir in vanilla. Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold (pudding will thicken upon cooling).

Steps:

• In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
• Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
• Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
• Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Steps:

• Beat egg lightly in medium saucepan with wire whisk. Add sugar and tapioca; mix well. Gradually add milk, beating well after each addition. Let stand 5 minutes. Add chocolate. Bring to boil on medium heat, stirring constantly. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Remove from heat.
• Stir in vanilla. Cool 20 minutes; stir. (Pudding thickens as it cools.)
• Serve warm or chilled. Store leftover pudding in refrigerator.