PERFECT Safe Chocolate Pudding

1 can coconut milk
1/3 cup tapioca (I bought organic gluten-free)
1/2 cup agave nectar
1/8 cup cocoa powder (E. Guittard unsweetened rare red dutch processed cocoa powder for baking nad hot chocolate - thanks, Guittardo)

Stir coconut milk and tapioca in a saucepan. Simmer and whisk consistently for 12 minutes. Take off heat and whisk in the agave and cocoa powder. Refrigerator to room temperature. Stir and serve. Utterly delicious. Sugar-free, gluten-free, dairy-free. Impressive.




So good I made a second batch before washing the supplies...