Chilled Chocolate Strawberry Tapioca Pudding

Recipe Description:

I find tapioca pudding to be so versatile and adaptable to whatever you are in the mood for! I especially love it cold, with roasted, unsweetened cacao nibs stirred in for some crunch, and extra fruit for additional sweetness. This version only has a bit of sucanat, so it doesn’t have to be only dessert! Feel free to add more sweetener to taste for a more indulgent pudding.

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Servings: 5-6 cups

Difficulty: Moderate

Recipe Ingredients:

1/2 c. small pearl tapioca

1 c. chopped strawberries (I used frozen)

2 eggs, separated

1/2 tsp. powdered stevia

1/2 T. pure vanilla extract

Raw whipped cream for garnish (optional)

Recipe Instructions:

Briefly pulse tapioca in a blender or coffee grinder until broken in smaller pieces (optional). Soak tapioca in hot water for a few minutes while you chop the strawberries and assemble 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.

Serve with berries or bananas, cacao nibs or chocolate chips, whipped cream, nuts, etc. The toppings are endless! Or enjoy plain :-)

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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