Tonya’s Treats from the Conway Kitchen 


Tonya’s Real Chocolate Tapioca Pudding

Truth be told we are not really dessert people in the Conway household.  Most meals do have some fruit as a sweet treat, but desserts as you might think of them are very rare to be had in our home.  That being said, after years of listening to Wally tell tales of his mom making him tapioca pudding, I had to give it a go. Wally’s mom passed away in 1986, so there was no way for me to capture the original recipe.  That left me to blend what little I knew about pudding with all I know about Wally’s taste buds. This recipe uses “real” tapioca; not the instant kind – because everything tastes better when you put on an apron! This turned out to be a sweet surprise for Wally.  Not only did he love the tapioca pudding, but he was really happy about the thought of me making his boyhood treat, all from scratch, no box!

Chocolate Tapioca Pudding



2 cups almond milk, unsweetened vanilla2 cups water

6 TB tapioca pearls

5 TB sugar

1/2 tsp vanilla

1/4 tsp salt

1 cup almond milk

3 TB raw cacao powder



Bring water and milk to boil. Add tapioca pearls, whisk. Simmer 15 minutes whisking regularly to prevent clumping. In separate bowl, whisk remaining ingredients together – at the end of the 15 minutes, add to simmering tapioca. Bring back to a simmer and cook for 10 minutes more, whisking regularly. Turn off heat and let sit for 5 minutes. Transfer liquid to a bowl; cool in refrigerator for 8 hours or overnight. Before serving, break up tapioca and stir well as the pearls will have settled to the bottom. 

(NOTE: if using cocoa powder instead of raw cacao powder, cut back on sugar by 1 or 2 TB)