Chocolate Orange Pearl Tapioca Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Orange Pearl Tapioca

From Dorothy McNett's recipes at Serve warm or cold. When it is chilled, it becomes thicker and firmer.

1/2 cup pearl tapioca
3/4 cup water

3 eggs
1 cup coconut milk (or milk, soy milk, hemp milk...)
1/3 cup crystalline brown sugar
zest of one orange
2 tablespoons orange juice

1/3 - 1/2 cup dark chocolate chips

In batter bowl, combine tapioca and the water. Allow to stand about 1 hour. In another bowl, whisk the eggs very well, adding the coconut milk, brown sugar, and zest and juice of the orange. After it has soaked, do not drain. Whisk in the egg and milk mixture very well. Cover with glass or ceramic lid or plate. Microwave on high 2 minutes. Whisk well. Reduce power setting to 70% power, cover, and cook 10-12 minutes, or until thickened and the pearls are tender. Add the chocolate chips and allow to melt, stirring until smooth and melted. Serve warm, or refrigerate and serve cold.

Recipe created 2011-01-10.

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