If you are looking for a rich, deeply chocolate dessert, this recipe is delicious, satisfies chocolate cravings and it’s vegan and gluten-free! I adapted this recipe from one that came on a box of the organic granulated tapioca.
Ingredients:
2 cups organic coconut milk
1/4 cup organic fair trade cocoa powder
2 tablespoons granulated organic tapioca
2 tablespoons maple syrup (more if you like your desserts sweeter)
Heat the coconut milk and tapioca in a saucepan over medium low heat, stirring frequently. Cook for 10 to 12 minutes, or until the tapioca has become clear, and the whole mixture thickens. Add cocoa and stir until well-blended. Remove from heat, and blend in the maple syrup. Pour into a heat proof bowl and refrigerate. Serve chilled.
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herban lifestyle 
wows!!!!!
Chocolate pudding i love it….I love to make new thing and definitely i will try this
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Thanks! This is a good, rich one. Hope you enjoy it!
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Thanks for this. I love tapioca and look forward to trying this recipe. I wanted to add a note about “fair trade” chocolate, though. It turns out that even some chocolate labeled “fair trade” and “vegan” can be filled with cruelty, since a lot of cocoa sourced from Africa comes from plantations that use child labor. It’s made me do a bit of homework before I buy chocolate. Fortunately, volunteers with a nonprofit called Food Empowerment Project (F.E.P.) have been taking the time to contact companies directly and find out where their cocoa comes from. F.E.P. even has a list of recommended companies. People can learn more at http://www.foodispower.org/slavery_chocolate.htm
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Thank you for your comment, Mark. And, yes, it is very important to understand the meaning behind various fair trade claims. As a member of Green America, I am acutely aware of this issue. They also have some great information on fair trade chocolate, and where you can purchase it. http://www.greenamerica.org/programs/fairtrade/products/chocolate.cfm
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Your instructions including adding chocolate chips but the ingredients list does not include chocolate chips. How much/many chocolate chips should be added?
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Thanks so much for pointing out the error in my post! It was supposed to say “cocoa powder.” I’ve fixed the instructions. You can, however, replace the cocoa powder with chocolate chips, if you prefer.
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This looks amazingly good – and so simple to make. Thank you for sharing! Also those links about fair-trade chocolate 🙂
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You’re welcome, Azra. It’s super simple. I hope you love it as much as I do! And I’m glad that you found the fair-trade info helpful, too!
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Just saw your etsy link – wow – I should sign up for the ecoetsy team…all my fabric work (art and jewelry) is from recycled and reused material…
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I just took a look at your Etsy store and your blog, and your illustrations are fabulous! You should definitely apply for the Eco Etsy team. I believe there is a waiting list for now, but it is worth putting your name in.
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Thank you for this super yummy recipe! I’ve made this as well as changing it up a bit.
Kisses, Carmen
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You’re welcome! Glad you’re enjoying it!
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One of my favourite and refreshing dessert for sure! I love your little star bowls. THey are so cute!!
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Agreed! And thanks. Those little bowls are perfect for desserts of all sorts!
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It’s crazy but I’m allergic to coconut milk. Can I use almond milk or just plain water?
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Hi Pat, I’ve actually met other people with a coconut allergy. You can definitely use almond milk (I think water might be too bland) since it’s the tapioca that makes it thick. Let me know how it turns out!
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Tapioca flour, or more appropriately – cassava flour, is still produced and consumed in tropical countries where the cassava plant is indigenously grown.
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I love using tapioca/cassava. I just made a steamed coconut milk and cassava dessert with mochi flour to vary the consistency a bit. Very yummy!
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