Chocolate tapioca pudding

1/3 c. tapioca pearls
2 c. coconut milk
1/2 c. vegan chocolate chips
1/4 c. maple syrup
1/4 c. agave
1 t. arrowroot
pinch of salt
1 1/2 t. vanilla

in a small bowl combine the tapioca and 1 c milk place in a refrigerator for 1 hour.
melt choc chips in a double boiler over boiling water.  when tapioca has set for an hour remove the chocolate from the stove and scrape into saucepan along with the tapioca and milk mix.

add the maple syrup, agave, additional milk and salt.  heat to boiling.  when it reaches boiling point add in the arrowroot and whisk until blended.  continue to cook over high heat until the mix begins to boil again and thickens.  turn off the heat and add vanilla, stirring to incorporate.  pour into 4 ramekins and refrigerate 1 hour.