White Chocolate Coffee And Almond Minute Tapioca Pudding Recipes

CHOCOLATE TAPIOCA PUDDING

Steps:

• Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
• Whisk in the chocolate and cocoa powder.
• Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
• Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

CHOCOLATE ALMOND PUDDING

Steps:

• In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

OLD FASHIONED COFFEE PUDDING

Steps:

• In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.

CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)

Steps:

• Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
• Cover and cook on High for two to three hours. It will still be soupy at this point.
• In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
• Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
• Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
• Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
• Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
• Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
• Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.

WHITE CHOCOLATE, COFFEE AND ALMOND MINUTE TAPIOCA PUDDING

Steps:

• Beat first 5 ingredients with whisk in medium saucepan until blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in extract.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

DARK CHOCOLATE ESPRESSO TAPIOCA PUDDING

Steps:

• In a large saucepan, combine water and tapioca; let stand 30 minutes. Whisk in almond milk, egg yolks, 1/2 cup sugar, espresso powder and salt. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 10-15 minutes, stirring frequently. Combine 1/4 cup sugar and baking cocoa; stir into pan. Cook and stir 2 minutes longer., In a large bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Gently fold a small amount of tapioca mixture into egg whites; return all to pan, whisking constantly. Cook and stir 2 minutes. Remove from heat. Cool 15 minutes; stir in vanilla. Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold (pudding will thicken upon cooling).

TAPIOCA ROCKY ROAD PUDDING RECIPE

Steps:

• Beat first 5 ingredients with whisk in medium saucepan until blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in remaining ingredients.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

DELICIOUS CHOCOLATE TAPIOCA PUDDING

Steps:

• 1. Mix sugar and tapioca in saucepan. Stir in milk and egg; let stand 5
• minutes.
• 2. Add chocolate. Cook and stir over medium heat until mixture comes to a full.
• boil, about 15 minutes; beat with wire whisk to blend chocolate.
• 3. Remove from heat and stir in vanilla. Cool 20 minutes; stir and chill.
• Serve with whipped cream, if desired.