I have been thinking about vegan chocolate tapioca pudding for the past 5 years. This usually occurs in the bathroom. Before you jump to any disturbing conclusions, please let me explain.
Jay keeps q-tips in a plastic half-pint container which fits handily in the space under the medicine cabinet. This container happens to have held, many years ago, before my living with Jay was even a twinkle in either of our eyes, vegan chocolate tapioca pudding from the Staff of Life in Santa Cruz. I know this because of the faded, yellowing label on the lid of the container, which taunts me daily.
Sadly, though I often wish for the contrary, the contents of said container never vary: always I am greeted, post shower, with convenient and sanitary, though inedible, q-tips, rather than a bowl of cool, luscious, chocolate infused tapioca.
I decided to put a stop to this madness, and just make the darn tapioca already. I’ve used Heidi Swanson’s kick-ass recipe several times, which gets everything just right, including the ball-to-pudding ratio, sweetness, and reduced soaking time. I’d been planning to make a chocolate version, and wondered whether the egg yolks called for were truly necessary (they aren’t) and whether coconut and soy milk could be subbed in order to satiate my many lactose-intolerant friends (they can).
This recipe is gluten, dairy, egg, and (almost) sugar-free, but tastes voluptuously rich, creamy and decadent. Chocolate and rich coconut milk cover up that tell-tale vegan flavor. No one would ever guess this wasn’t made with gobs of cream and sugar.
Unlike revenge, this pudding is best served slightly warm, when it has the texture of soft-serve chocolate ice cream and the flavors really pop; cold it is firmer; still chewily addictive any time of day (yes, even for breakfast). You may want to make a double batch, as this pudding disappears quicker than you may like, especially after all that stirring.
More Chocolate Vegan Dessert Recipes:
- Gluten-Free Vegan Chocolate Tart with Tahini & Caramel
- Hazelnut Ganache No-Bake Brownies (raw, vegan, grain-free)
- Vegan Champurrado (vegan hot chocolate atole)
- Chocolate No-Bake Cheesecakes (raw, vegan, grain-free)
- Chocolate Pudding (vegan option)
More Pudding Recipes:
- Creamy Rice Pudding (Milk Tea Option)
- Easy Pumpkin Pudding
- Breakfast Chia Pudding Bowls
- Haupia (Coconut Cream Pudding)
- Butterscotch Pudding
- Persimmon Pudding
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan chocolate tapioca pudding recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Vegan Chocolate Tapioca PuddingPrint Recipe / Pin Recipe
- 2 cups milk or plant milk, such as coconut (the kind for drinking), rice, oat, almond, or your favorite, more as needed (16 ounces)
- 1/3 cup small pearl tapioca balls
- 13.5 ounces full-fat canned coconut milk
- 1/3 cup maple syrup
- 1/4 teaspoon fine sea salt
- 1/2 vanilla bean, split lengthwise and scraped, or 1/2 teaspoon vanilla paste or extract added with the chocolate
- 1/2 cup bittersweet chocolate wafers, chips or chunks (I prefer around 70% cacao mass)
- In a medium, heavy-bottomed saucepan, combine the tapioca balls and milk. Soak for at least 30 minutes (or up to overnight in the fridge).
- Add the coconut milk, maple syrup, salt, and the vanilla bean pod and scrapings if using. Place over medium heat and, stirring constantly, bring to a bare simmer. Don't let the mixture boil, or it could curdle. Reduce the heat to low and cook, stirring and scraping the bottom of the pot frequently with a wooden spoon or heatproof silicone spatula, until the mixture thickens, 45 minutes to 1 hour. The pudding should be roughly the texture of gravy, with the tender tapioca balls suspended in the mixture rather than sinking to the bottom.
- Remove from the heat, stir in the chocolate and vanilla paste or extract, if using. The pudding will be runny at this point, but it will thicken as it cools. Let cool to warm. Thin with more plant milk if you're serving this chilled; I usually add an additional 1/2 cup. Serve slightly warm, at room temperature, or chilled. Store in the fridge for up to 4 days.