5 Cups Milk, 2% or soy 6 Tbs. Honey 4 Tbs. Maple Syrup 2 Via Instant Brew 1/2 Cup Unsweetened Chocolate, ground
Place tapioca and water into a bowl.
Cover bowl & place in the fridge overnight.
Next day; pour the tapioca and any remaining water into a sauce pan.
Add milk, honey and syrup to the pan.
Heat and stir the ingredients together.
Gently cook tapioca for about 10 minutes or so.
You will need to stir most of the time and make sure that you DON'T scorch the bottom of the pan.
Open and add 2 packs of the coffee.
You can do this at anytime during the cooking process.
Pudding is ready when it thickens and coats the back of the spoon.
You should also chew on a couple of cooked pearls to make sure they are soft and translucent.
Add chocolate and mix well.
Let chocolate melt into the hot pudding for about five minutes and mix well again.
Pour pudding into a large bowl or into smaller cups and let cool.
Can be enjoyed warm or cold.
New Taste Thinking:
The mention of the Via coffee in by no means an endorsement. I heard that the product was good for cooking and baking and agree that it is. Other instant coffees and espressos will also work.
As far as puddings, while tapioca may not be a whole food it more than makes up for it by eliminating the need for eggs in the recipe. The starch in the tapioca as well as the pearls themselves give the pudding a richness and texture that makes it both satisfying and delicious.
FYI- The amount of sweetener works out to one tablespoon per portion which is about half or one third of the amount of recommended added sugar for the day.
