Prep 30 mins
Cook 0 mins
This old-fashioned tapioca pudding recipe came from my great-great-grandmother. I come from a long line of chocoholics, and I truly didn't know that tapioca pudding normally wasn't chocolate until I got married!!
- 2 1⁄2 cups milk
- 1 dash salt
- 2 1⁄2 tablespoons tapioca
- 3 eggs
- 3⁄4 cup sugar
- 3 tablespoons cocoa
- 1 teaspoon vanilla
- 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.
Although this tasted wonderful, I didn't take a picture because it didn't look very nice. Gently folding the egg whites back in made it "lumpy looking" and I was afraid to cream it because I didn't want to loose the lift. It did taste wonderful though! Made for Chef's Alphabet Soup Game
I whipped this up after dinner one night when my boys were craving something chocolate. DS (3 y/o)now asks regularly for "chocolate taffy-oka". Great twist on an old favorite!