2cupsrice/soymilk blend, or other fake or real milk, (16 ounces)
1/3cupsmall pearl tapioca balls
13.5ouncescanned coconut milk, whole or light
1/3cupagave nectar, maple syrup, or a combination
1/2vanilla bean, split lengthwise and scraped
1/2cup70% chocolate wafers, chips or chunks (or more, to taste)
In a medium, heavy-bottomed saucepan, combine the tapioca balls and fake milk. Soak for at least 30 minutes (or up to overnight in the fridge).
Add the coconut milk, agave nectar, salt, and the vanilla bean pod and scrapings. 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 constantly with a heatproof 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, and stir in the chocolate. The mixture will continue to thicken as it cools. Serve slightly warm, at room temperature, or chilled. Store in the fridge.
Nutritional values are based on one of six servings.