Caramel Chocolate Tapioca

Source: Amish Country Cookbook, Volume IV by Das Dutchman Essenhaus
Serves: 6 (1/2 c per serving)

3 3/4 c water plus additional to replenish boil as necessary
1/2 t salt
3/4 c large tapioca pearls
1 c light brown sugar
1 egg
1/2 c milk
1/4 c sugar
3/4 t vanilla
2 T butter
1/3 c Cool Whip
1/4 c bittersweet chocolate shavings

Spray a large saucepan with cooking spray. Bring water and salt to a boil. Add tapioca and simmer until pearls are clear. Add brown sugar and mix well. Beat together eggs, milk, sugar, and vanilla. Temper eggs with a bit of tapioca mixture and then mix it into the contents of the pan. Cook until mixture begins to boil. Remove from heat and mix in butter until melted. Refrigerate overnight.
The next day, add Cool Whip and chocolate shavings and mix thoroughly.

Notes:
- It takes a long time to cook tapioca until it's clear. I think I was simmering mine for close to two hours and I had to add extra water from time to time so I wouldn't end up with a burned mess in the pan. The tapioca package recommends soaking the pearls overnight so I think I'll try that next time.
- I used 1% milk and Light Cool Whip so my pudding was a bit runnier than the original. Still tasted fantastic!