Chocolate Pudding Recipe

Chocolate Tapioca Pudding

I have made a horrible mistake during shopping. I was looking for a whipped cream, and I noticed that they have a plant variety. I was already wondering if the one that I usually by is animal or plant based, but it was not written on the carton. So I decided to try the plant one.

But it was way too sweet and totally useless for the normal usage. You know, putting it on the cakes, ice-cream or my favourite, on frozen fruit, especially raspberries.

But since I don't like throwing the food away, I had to find the way of using it somewhere, where it will not be that horrible. And this is where idea for this pudding came from.


  • tapioca pearls
  • milk (twice the amount of tapioca pearls)
  • water (three times the amount of tapioca pearls)
  • cacao
  • whipped cream


  • Whip the cream
  • Cook the tapioca in mixture of cacao, milk and water until tapioca pearls stop being white (for me it usually takes 20 minutes, but this time it was in a little over 10 minutes)
  • Mix the whipped cream in the pudding
  • Put in the cups and chill


  • The taste depends on the amount of cacao. The more you put in it, the more likely it is to taste like dark chocolate. But put in too little, and the taste of milk and whipped cream can still be felt. I prefer the dark chocolate to the taste of milk, so I out a lot of it in.
  • Don't put the hot pudding in the refrigerator, as it can break it. Chill it first outside and when at room temperature, put it in the refrigerator