Chilled Chocolate Strawberry Tapioca Pudding
- 12 cup small pearl tapioca
- 1 cup hot water
- 3 cups milk
- 12 teaspoon salt
- 14 cup cocoa powder
- 14 cup sucanat
- 1 cup chopped strawberry (frozen or fresh)
- 2 eggs, separated
- 12 teaspoon powdered stevia
- 12 tablespoon vanilla extract
- raw whipped cream (for garnish)
- Briefly pulse the tapioca in a blender or coffee grinder until broken into smaller pieces (optional).
- Soak tapioca in hot water, in a pan, for a few minutes, while you chop the strawberries and assemble the rest of the ingredients.
- Add strawberries, sucanat, cocoa powder, salt and milk to the pan with the tapioca and bring to a boil over medium heat.
- Separate eggs, slowly add in a bit of the hot tapioca to the egg yolks to temper then add back to the pan, turning off heat.
- Whip egg whites until glossy, then fold into tapioca with stevia and vanilla.
- Let cool completely before transferring to refrigerator to set.
pearl tapioca, water, milk, salt, cocoa powder, strawberry, eggs, powdered stevia, vanilla, whipped cream
Taken from www.food.com/recipe/chilled-chocolate-strawberry-tapioca-pudding-484033 (may not work)