Chocolate Tapioca Pudding

1. 1

   Mix milk, salt, and tapioca in 3 quart saucepan. Cook and stir until begins to thicken.

2. 2

   Separate egg yolks from whites. Set whites aside.

3. 3

   Mix egg yolks, sugar, and cocoa in separate saucepan. Heat and mix until creamy. Add cocoa mixture to tapioca mixture and heat until boils and thickens, stirring constantly. Add vanilla.

4. 4

   Remove from heat. Beat egg whites until stiff then fold whites into tapioca mixture. Pudding may be eaten warm or refrigerated. My family prefers to eat it cold.

* Per serving · 4 servings · Values may vary.

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