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Prep time: 5 mins
Cook time: 3 hours
Servings: 8
Ingredients
2 tsp of vanilla
2 large eggs
1/2 tsp of salt
3 tbsp of cocoa powder
1/3 cup of dry small pearl tapioca
3/4 cup of sugar
4 cups of milk (I used a mix of 1/2 so-delicious coconut milk beverage and 1/2 whole milk)
Preparations
I use 1-1/2 Quart slow cooker for this.
1. Combine the cocoa powder, tapioca, milk, salt and sugar in the slow cooker mix well.
2. Cook with the lid on for 2 to 3 hours on HIGH, stirring not too often. (You should have a soft but not too thick tapioca)
3. Beat the eggs slightly in a small mixing bowl. Stir vanilla and like half cup of the tapioca mix into the eggs. (Doing this won’t make the eggs scramble when added into the hot pudding.)
4. Stir in more half cup of tapioca mixture, stir well.
5. Mix the egg mixture into the crock pot.
6. Cook with the lid on for 20 minutes on HIGH.
7. Pour the Chocolate Tapioca pudding to a bowl (The pudding will become more thicken as it chills.)
8. Cover with a plastic wrap and let sit at room temperature up to an hour before chilling in the refrigerator.
