I am delighted to partner with Princess Cruises on this simple, indulgent Chocolate Tapioca Pudding recipe. All photos, opinions, and the recipe are my own. Princess Cruises features desserts like this creamy, custard-style Chocolate Tapioca Pudding on its Caribbean sailings.
I’ve been a pudding lover for as long as I can remember. Warm or chilled, pudding is my go-to comfort food. My grandmother made a beloved vanilla tapioca pudding, and while I don’t make it as often as I’d like, it inspired this chocolate version.
On a recent 7-day Caribbean cruise with Princess Cruises, my husband and I developed a small luxury routine: an afternoon workout, a sweet snack, and a nap. The ship’s pastry team made an array of treats, and there was always a pudding option. One of our favorites was a chocolate tapioca pudding from the World Fresh Marketplace—served with whipped cream and fresh berries, it felt like heaven in a bowl.
I’ll admit: sometimes I grabbed two servings. I truly love pudding, and the sea air certainly helped the appetite. Once home, I realized daily pudding wasn’t practical, so I adapted my grandma’s recipe into a chocolate version and settled into a once-a-week pudding habit that satisfies without overindulging.
Do I need to whip egg whites separately for tapioca pudding?
Not for this recipe. I prefer a custard-style tapioca pudding—rich and smooth with pearls throughout—rather than a light, airy version. This recipe produces a custard that’s satisfying and silky.
What kind of tapioca should I use?
Use small pearl tapioca. I’ve tested this recipe with small pearls only. Large pearls need more liquid and longer cooking, and instant tapioca gives a different texture and cook time. Stick with small pearls for best results.
What chocolate should I use?
Choose a dark or semi-sweet chocolate that you enjoy eating on its own. Good-quality chocolate melts smoothly into the custard and delivers the best flavor.
Can I use non-dairy milk?
Yes. Full-fat coconut milk works nicely and so does refrigerated coconut milk or almond milk. Whole dairy milk gives the most traditional texture and flavor, but non-dairy options yield delicious results if you prefer them.
Chocolate Tapioca Pudding Cook’s Notes
- Soak the small pearl tapioca for the recommended time—about 12 hours. Over-soaking can make the pearls fall apart, while under-soaking leaves them too firm.
- Because this pudding is custard-based, you’ll temper the eggs instead of whipping and folding egg whites. Beat the eggs and yolks until even, then whisk in a ladle of hot milk, followed by a second ladle, before adding the eggs back to the pot. This prevents scrambled eggs in the pudding.
- The pudding will be looser when warm and thickens as it cools, since tapioca continues to absorb liquid and the custard sets. You can enjoy it warm if you like, but it’s typically served chilled.
- To avoid a skin forming while the pudding cools, press plastic wrap or parchment directly against the surface before refrigerating.
- Use a dark or semi-sweet chocolate you enjoy. Serve plain or top with whipped cream and fresh berries for a bright finish.
Use these to make Chocolate Tapioca Pudding
- small pearl tapioca
- liquid measuring cup
- silicone spatula
- 4-quart saucepan
If you like Chocolate Tapioca Pudding, you’ll probably like these recipes, too!
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- Homemade No Cook Instant Pudding Mix
- Modern Peaches and Cream Rice Pudding
- Butterscotch Pretzel Pudding Cups
- Butterscotch and Milky Way Tapioca Pudding
- Mounds Bar Rice Pudding: Coconut Almond and Dark Chocolate Rice Pudding
- Nana’s Spanish Style Hot Chocolate
- Pina Colada Tembleque
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Chocolate Tapioca Pudding
Rebecca Lindamood
5
30
35
Ingredients
- 1/2 cup small pearl tapioca
- 4 cups whole milk
- 1 tablespoon pure vanilla extract
- 1 cup sugar divided
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 1 cup chopped dark or semi-sweet chocolate
Instructions
-
Pour 1 quart of cold water over the tapioca in a large bowl and allow it to soak for 12 hours. Drain the pearls in a fine-mesh strainer.Combine the milk, vanilla, 1/2 cup sugar, and salt in a large saucepan and set aside.In a heatproof bowl, whisk the eggs and yolks until combined. Slowly add the remaining 1/2 cup sugar while whisking until incorporated and the mixture is a light yellow, about two minutes. A hand mixer works well too.Place the saucepan with the milk mixture over low heat and bring to a gentle simmer. Once it bubbles at the edges, remove the pot from heat and, while whisking the eggs constantly, drizzle in a ladleful of the hot milk. Repeat with a second ladleful to temper the eggs.Pour the tempered egg mixture back into the saucepan, add the drained tapioca, and return to low heat. Whisk constantly as the mixture thickens. The pearls should become mostly translucent with slight cloudiness in the centers when done.Stir in the chopped chocolate until fully melted and incorporated. The pudding will look slightly thin at first but will thicken as it cools. Transfer to a bowl or individual dishes, press plastic wrap directly on the surface, and chill at least 2 hours. Serve warm if you prefer, or chilled with whipped cream and berries.
Nutrition
Carbohydrates: 49 g
Protein: 7 g
Fat: 15 g
Saturated Fat: 8 g
Cholesterol: 102 mg
Sodium: 220 mg
Potassium: 337 mg
Fiber: 2 g
Sugar: 36 g
Vitamin A: 330 IU
Calcium: 168 mg
Iron: 3.1 mg
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use.
did you make this recipe?
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