Chocolate pudding was a big part of my dessert repertoire, if you could call it that, when I was in elementary school. I’d open up a package of chocolate pudding mix, follow the instructions on the box, and then refrigerate the pudding until set. Sometimes it would develop a skin on top, which I secretly liked to eat. I also liked that my mom trusted me enough to make pudding by myself. But as I got older and consequently more cavalier in the kitchen, I forgot all about pudding.
Until recently. Prompted by a sweet tooth, and limited resources in the pantry, I returned to making pudding. I’ve had a box of tapioca for a while, mainly for adding to the filling of summer fruit pies. The box has a simple recipe for tapioca pudding, and after a quick glance I remembered how easy it is to make. And so the experiments began. This was the winner.
Mexican Chocolate Tapica Pudding
Makes four 4-ounce servings
- 3 tablespoons/22 grams tapioca
- 3 tablespoons/30 grams sugar
- 2 tablespoons/10 grams unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- 1 generous pinch cayenne
- 1 pinch salt
- 2 cups/475 grams almond milk
- 1 teaspoon/3 grams vanilla
- 1 large egg
1. In a pot, whisk together the tapioca and sugar. Sift the cocoa powder into the pot, then season with the cinnamon, cayenne, and salt. Pour in the almond milk and vanilla and let sit for 5 minutes.
2. Whisk in the egg well, then gradually heat the pudding, whisking frequently, until it begins to boil, 4-5 minutes. Pour the pudding into 4 (4-ounce) ramekins and refrigerate, uncovered, for 1 hour for a soft set, 2 or more for a firmer pudding. Once completely cool, cover the ramekins with plastic wrap.