In my defense, it been a long day at work. I was tired and my hands hurt.
And, yes, I wanted chocolate pudding.
I was out of the handy little cuplets of Zensoy, and I really, really, really didn't want to bother with the homemade mess of cocoa powder, almond milk, and blah blah blah. I was also out of arrowroot.
Spouse 1.0 had plenty of chocolate soy milk. 90 calories per cup.
Hmmmm.... What if I borrowed some?
The resulting pudding would be nearly as low cal as that famous name brand pudding I'd given up when we went healthy. Oh, happy low calorie thoughts.
But, what to thicken it with? I had potato starch and tapioca starch.... And no arrowroot.
Tapioca pearls = tapioca pudding. So tapioca starch must be a most puddingly starch indeed.
Woo hoo! Low cal and just 2 ingredients! Chocolate soy milk and tapioca starch.
Yes, it seemed like a good idea at the time.
As it cooked, I tasted it. Not bad, but bland and needed to be sweeter. Added a dash cinnamon, a splash of vanilla, a few drops stevia, and a very light sprinkle of raw sugar.
Tasted better, but as it thickened I noticed a very strange stretchy sliminess to its texture. Ewww.
But, I really, really, really wanted chocolate pudding.
So I ate it.
And, was glad I'd only made four servings.
On the bright side, it has separated less than all the other homemade non-dairy chocolate puddings. And, when chilled it's not so very stretchy and slimy.
And it is chocolate.