New favorite chocolate flavored tapioca pudding.
Mix 1/3 cup sugar, 3 tsp cocoa powder, 1/2 tsp salt, and 3 tbs tapioca granules. Recipe calls for 2 cups of soy milk Use just enough soymilk to make a paste. Then add the remainder of the 2 cups. Let sit in pot for 5 minutes, stirring every minute or 2. Add 1/2 tsp of vanilla extract.
Then put medium to small flame on under pot and heat and heat to boiling while constantly stirring. After mix starts boiling, continue boiling for 1 minute while constantly stirring. Turn off heat and pour into serving dishes. Makes 4 servings.
Let cool for about 20 minutes, then place in fridge and let cool thoroughly (takes about an hour).
For ideal flavor and texture, refrigerate 12 hours or more before serving. Yes, it is not absolutely smooth like packaged corn-starch pudding. It has a granular texture, which I love.
Yes, something that takes 1.25 hours is quick. The labor-hours though are only about 5 minutes. 1 minute to mix the ingredients in a pot, and 4 minutes to bring them to a boil while stirring, and then pour into serving containers.
I have no idea why this tastes so much better than my hot cocoa recipe, which is the same recipe but without the tapioca (precooked manioc root flour). I suppose something about the seemingly tastless tapioca enhances the way your taste buds and nasal passages process the remaining flavors.