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.
Ingredients (Serves 4-5):
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.
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.
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.
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.
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.
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.
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.
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.