Here’s a dreamy creamy soothing-to-the-soul dark chocolate tapioca pudding. Little milky soft chewy tapioca pearls swim in the sweet custardy pudding and give it a unique texture. Make this unassuming old-fashioned comfort pudding when you’re craving a simple chocolate dessert–you’ll love it!
With 5 basic ingredients–tapioca pearls, milk, honey, chocolate and eggs, homemade chocolate tapioca pudding is creamy and honey sweet, made even more lucious with dark bittersweet chocolate. The squishy pearls feel good in your mouth and thicken the mix. Tapioca pudding is a bit like creamy rice pudding but grain-free.
This pudding reminds many of a childhood treat. Nowadays you can buy tapioca pudding in different flavors in small one-serving cups. But from scratch is always better!
About tapioca pearls for Chocolate Tapioca Pudding:
- Tapioca is made from a starchy root vegetable — cassava. Tapioca is gluten free.
- Tapioca has a few different incarnations—small and large pearls, instant tapioca and tapioca flour, aka tapioca starch. All have thickening power. Use either the small or large pearls in this recipe.
- Because the pearls keep the right texture and thicken the pudding perfectly, I like Bob’s Red Mill brand (affiliate link.)
- Soak tapioca pearls in water before cooking in milk, about 30 minutes for small pearls, a bit longer for larger pearls. They should be squishy on the outside, but not all the way through before adding them to the milk. Be careful to not pre-soak either size pearls too long or they will become mushy.
>>> I don’t recommend instant tapioca for this chocolate pudding; the classic pearly texture will be lost. On the other hand, instant tapioca and tapioca flour are wonderful thickener for fruit pies. In baking, the thickened fruit juices run clear, not cloudy, as the juices do when you use cornstarch or flour as the thickener.
>>> The bobas in bubble tea are made with tapioca pearls. You’ll want to try this healthy Maple Chai Bubble Tea. Both bubble tea and this rich chocolate tapioca pudding use such small amounts of tapioca, so you’ll have extra tapioca pearls to make more tapioca pudding and bubble tea!
I created this recipe in memory of my father. He loved tapioca pudding, his favorite dessert.
Like so many of his generation, Daddy smoked cigarettes. Which triggered the strokes, the first one when he was 58.
He was 48 years old when I was born. Because I was still a young girl when he died, memories of Daddy are scarce. I do remember he always requested tapioca pudding, creamy, yet with the pleasing tapioca texture. I know he would have loved this creamy rich chocolate version!
This updated recipe was first posted for Father’s Day in June 2014!
>>> Adapted from the recipe on the back of the bag of Bob’s Red Mill small pearl tapioca. (Affiliate link.)
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Dark Chocolate Tapioca Pudding
Ingredients
- ⅓ cup small pearl tapioca (not instant)
- ¾ cup water
- 2 cups oat milk (see note)
- ¼ teaspoon fine sea salt
- ⅓ cup honey , maple syrup, or agave syrup
- 3 ounces bittersweet chocolate , chopped (I used 63% cacao)
- 2 eggs , separated
- 1 teaspoon vanilla extract
- 1 tablespoon rum , or coffee liqueur
- Strawberries , as needed
Instructions
- Soak the tapioca in the water for 30 minutes. (see note)
- In a saucepan, mix the oat milk, salt and honey together.
- Without draining, add the soaked tapioca to the milk and honey.
- Over medium flame, bring the mixture just to a boil, whisking constantly.
- Reduce the heat to low and cook, stirring often, for 10 to 12 minutes, until the tapioca has thickened, and the pearls are soft and translucent.
- Add the chocolate, stirring to melt.
- Temper the yolks by whisking a little of the hot mixture into the yolks. Then whisk the tempered yolks back into the pudding. Cook on low flame, whisking, for about 2 minutes.
- In a clean bowl, whisk the egg whites until they form a peak that folds over.
- Temper the whites by stirring some of the hot mixture into them, then fold the tempered whites back into the pudding. Cook another minute, gently folding and stirring to incorporate the whites into the chocolate.
- Stir in the vanilla and rum, making sure everything is well mixed.
- Portion the pudding into individual glasses or cups. You can also serve from one larger dish.
- Serve warm or cold. (The pudding thickens as it cools.)
- If not serving immediately, cover with pieces of plastic wrap, placing the film directly on top of the pudding to prevent a skin from forming.
- Serve with strawberries, if desired.
Notes
- I use oat milk because it’s non-dairy and it’s in my fridge. Tapioca pudding recipes usually call for whole milk. You can use dairy milk or another non-dairy “milk”. Coconut milk, the kind in a can, makes this pudding extra creamy dreamy.
- Soak tapioca pearls in water before cooking in milk, about 30 minutes for small pearls, a bit longer for larger pearls. They should be squishy on the outside, but not all the way through before adding them to the milk.
- Be careful to not pre-soak the pearls too long or they will become mushy.
I remember we used to eat the tapioca pudding while it was still hot.
couldn’t wait for it to chill. · 13 June, 2014
I like it warm too–especially chocolate! · 13 June, 2014
Looks yummy! I’ll be trying it for sure. I remember Daddy hiding Russell Stover chocolate patties from Mom in the piano 🙂 · 13 June, 2014
That’s a sweet memory. Thanks Mary! · 14 June, 2014
This looks fabulous Letty! I love Tapioca pudding! I always make the classic vanilla so I’ll have to try your version too! · 24 June, 2014
Thanks for the link to your coconut milk whipped cream. I love these vegan alternatives to dairy whipped cream. · 24 June, 2014
The pudding looks great and I love the photo of your wonderful Catholic Daddy, may he rest in peace. · 4 January, 2015
thanks Ann. Yup, he was a good one, even though I didn’t know him in adulthood. He died when I was in 7th grade. · 4 January, 2015
Mom used to make Tapioka for us all as a treat,
Little Known facts about Dad
Class President and Captain of the football team at Bismarck, ND HS in
1922
First two Years were at Providence College, and transferred to St Mary’s College in Oakland(before Moraga)
Did graduate work in Boyology at Notre Dame
Among his several jobs before USO-NCCS, he was the Director of Social Services in Orange and other counties after the Depression · 18 June, 2015
I have to tell you- I just made this pudding! The minut I read your recipe, the sixth pudding recipe in 20 minutes, I knew this was the one I wanted to try.
It’s FANTASTIC! Unfortunately, I couldn’t wait for it to cool, and I couldn’t stop at sampling only one.
DEE-liscious · 25 June, 2016
Thanks Adela. My Dad would be proud of you!! · 26 June, 2016
The story of your father brought tears to my eyes How very honoring! Thank you for sharing it with us. · 18 June, 2019
Thank you so much! I am lucky to be his daughter. · 18 June, 2019
I love that you are offering sugar-free and dairy-free options! · 20 June, 2019
Thanks Caron. I’m always looking to “healthify” desserts. 😉 · 20 June, 2019
Letish, What is your suggestion for an egg substitute to make this yummy pudding vegan? · 8 February, 2021
Teri,
Thank you for the question. I would look for a liquid egg or egg white substitute in the dairy case at the supermarket. Or use whipped chickpea brine aka aquafaba to mimic the whipped egg white. Maybe add a mashed overripe banana to the custard–to sit in for the richness the egg yolk brings to this pudding. PS Many vegans don’t eat honey. · 10 February, 2021