Chocolate Coconut Tapioca Pudding: A Must-Have For Chapchar Kut

Chapchar Kut, the spring festival of Mizoram, is a time of fun, dance and food that brings families together. Celebrated after the jhum (shifting) cultivation process, it’s a time to appreciate the hard work of farmers and the bounty that follows. Traditional food plays a big role in the celebrations and coconut is a big part of it. With its deep roots in Indian cuisine, coconut is used to add natural sweetness and richness to desserts.

Coconut has been a part of Chapchar Kut feasts for ages, adding a comforting element to many dishes. Whether grated into sweets, blended into creamy curries or turned into refreshing drinks, its mild yet fragrant flavour complements the festive mood. Pair coconut with chocolate and sabudana and you get a pudding that is rich yet light, perfect for your festive spread. Sabudana is a staple during fasting and festive occasions, adding a familiar chewy texture that pairs beautifully with coconut and deep cocoa flavors.

If you’re looking for a dessert that balances tradition with a bit of indulgence, Chocolate Coconut Tapioca Pudding is the one to make this Chapchar Kut.

A Step By Step Guide To Make Chocolate Coconut Tapioca Pudding

Ingredients (Serves 4-5):

• ½ cup sabudana
• 2 cups coconut milk (fresh or full-fat canned)
• 1 cup water
• ¼ cup jaggery or sugar (adjust to taste)
• 2 tbsp cocoa powder
• 50g dark chocolate, chopped
• ½ tsp cardamom powder
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp grated coconut (for garnish)
• 1 tbsp chopped nuts (almonds, cashews or pistachios)
• 1 tsp ghee (optional, for extra richness)

Method:

1. Rinse ½ cup of sabudana under water till it runs clear. Soak them in 1 cup of water for at least 2-3 hours or till they turn soft and plump.
2. In a pan, add the soaked sabudana and water and cook on low heat, stirring continuously.
3. Once they turn translucent, add 2 cups of coconut milk and ¼ cup jaggery or sugar.
4. In a small bowl, mix 2 tbsp cocoa powder with a little warm water to form a smooth paste.
5. Add this cocoa paste, 50g chopped dark chocolate, ½ tsp cardamom powder, 1 tsp vanilla extract, and ¼ tsp salt to the pudding.
6. Stir well till the chocolate melts completely and the pudding becomes smooth.
7. Let the pudding simmer for 5-7 minutes, stirring occasionally to prevent sticking.
8. If the pudding thickens too much, add a little more coconut milk to adjust the consistency.
9. Turn off the heat and let it cool slightly. Stir in 1 tsp ghee (optional).
10. Top with coconut and nuts and then you can serve it warm or cold according to you needs. 

8 Ways to Make the Best Chocolate Coconut Tapioca Pudding

Choose the Right Tapioca Pearls

Tapioca pearls (sabudana) come in different sizes, from small to large. For a creamy pudding, go for medium sized pearls which absorb flavors well without becoming too mushy. Rinse them well before soaking to remove excess starch.

Soaking for the Right Consistency

To avoid a gluey pudding, soak the tapioca pearls in just enough water to cover them for 2-3 hours. If they are still firm, soak them for another hour but don’t overdo it or they might break down while cooking.

Coconut Milk: Fresh or Canned

For the real taste, use freshly extracted coconut milk. If using canned coconut milk, go for full fat for a creamier result. You can also mix thin and thick coconut milk—add the thin one while cooking and the thick one at the end for richness.

Balancing the Sweetness Naturally

Instead of refined sugar, use jaggery, palm sugar or coconut sugar. These natural sweeteners not only enhance the pudding’s flavor but also go well with the coconut’s nutty flavor. If using jaggery, melt it separately and strain it to remove impurities before adding it to the pudding.

Better Chocolate

Use good quality dark chocolate (50-70% cocoa) for intense flavor. You can also add unsweetened cocoa powder for depth. Dissolve cocoa powder in warm coconut milk before adding to avoid lumps.

Low Heat is Key

Always cook tapioca pearls on low to medium heat, stir constantly. High heat will make them stick to the bottom and become clumpy. Stirring will prevent them from forming lumps and ensure even cooking.

Getting the Consistency Right

It thickens as it cools so if it seems too runny while cooking don’t panic. If it becomes too thick just stir in a little warm coconut milk or boiled water before serving.

Toasted Coconut

For extra flavor lightly toast grated coconut in a dry pan before sprinkling on top. It enhances the coconut flavor and adds a crunch to the soft pudding.