Random Willynillyness Cooking Presents: Sabroso Saturday ~ Chocolate Tapioca

I love tapioca. Mi abuelita used to make it for me when I was little and I loved it. She served it to me plain or with pasas (raisins). I always loved it. I think what I love about tapioca is the texture. It is creamy yet with those little tapioca balls that melt in your mouth.

When I eat it, it reminds me of sitting in the kitchen with my abuelita watching her cook up some other tasty treats. I now make it on those cold snowy days when I need a little warmth and comfort.

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Today's tasty chocolate milk recipe is, you guessed it, chocolate tapioca. I was very excited to try this since I am a tapioca fiend. I am also all about the chocolate as well. This recipe is a little more involved than the other ones I have tried. It took a little time before it was ready but the recipe was still easy to follow.

Chocolate Tapioca
Makes 6 (1/2 cup) servings
Ingredients• 3 tbsp instant tapioca mix
• 1/3 sweetened condensed milk (use fat-free to decrease calories)
• 2 3/4 low fat chocolate milk
• 1 egg
• Pinch of salt
• ¼ tbsp coconut extract
• 2 tbsp semi-sweet chocolate morsels

Directions1. In a medium saucepan, beat the egg well and add the sweetened condensed milk, tapioca, low fat chocolate milk and salt. Let it stand 5 minutes.
2. Place in a medium heat stirring constantly, until combination boils. Add coconut extract and mix. Remove from heat and let it stand 20 minutes.
3. Mix the chocolate morsels and serve in individual cups.

Nutritional Information:
182calories; 4.8 g fat; 2.7 saturated fat; 6 g protein; 185 g calciumThe chocolate tapioca came out creamy and delicious. It was sweet but not too sweet. I think the condensed milk gave it a nice sweetness but the chocolate morsels toned it down. Note: Since I cannot follow a recipe to save my life, I actually added the chcoclate morsels to the mixture instead of at the end but it still worked out. Both the chocolate and condensed milk gave it a nice richness.

I love chocolate and coconut together so the coconut extract gave it a nice balance and flavor. When I served it up, I decided to garnish it with grated chocolate (since I melted the chocolate morsels into the mixture) and coconut flakes. It made it look pretty and added a a nice flavor to the creamy tapioca.

So far this is my favorite chocolate milk recipe. The mocha coffee was really good but this was just delicious and comforting.For more information, follow the Bigote de Leche (Milk Mustache) Campaign on Twitter and Facebook. To see more delicious milk recipes, go to the Elige Leche website and do a search. Make sure to head over to Latina on Mission and check out the other Sabroso Saturday recipes by participating bloggers!


Disclosure: This is a paid post created in collaboration with Latina on a Mission and Milk Processors Education Program (MilkPEP). All opinions expressed herein are solely my own.