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Chilled Chocolate Strawberry Tapioca Pudding

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“From eatnourishing.com. This is great warm or cold, with only a little sweetener.”
READY IN:
35mins
YIELD:
5-6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add strawberries, sucanat, cocoa powder, salt and milk to the pan with the tapioca and bring to a boil over medium heat.
  3. 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.
  4. Whip egg whites until glossy, then fold into tapioca with stevia and vanilla.
  5. Let cool completely before transferring to refrigerator to set.

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