Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix milk, salt, and tapioca in 3 quart saucepan. cook and stir until begins to thicken. separate egg yolks from whites. set whites aside. 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. 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.

Target recipe: preheat oven to 170 c / 325 f / gas 3 . put the tapioca in a buttered 1.1 litre oven-proof dish. pour in 600 ml (1 pint) milk. add the sugar and butter. sprinkle the top with cinnamon, mixed spice or nutmeg. add the sugar and butter and continue to cook for 10 minutes, until thickened, stirring frequently. pour into a buttered 1.1 litre (2 pint) oven-proof dish. sprinkle the top with cinnamon, mixed spice or nutmeg. bake tapioca for 2 - 2 1/2 hours. stir 2 or 3 times during the first hour, but leave for the remaining time to form a crust. serve hot or cold, plain or topped with fresh fruit, chopped nuts or thick natural yogurt.