Chilled Chocolate Strawberry Tapioca Pudding

1. 1

   Briefly pulse the tapioca in a blender or coffee grinder until broken into smaller pieces (optional).

2. 2

   Soak tapioca in hot water, in a pan, for a few minutes, while you chop the strawberries and assemble the rest of the ingredients.

3. 3

   Add strawberries, sucanat, cocoa powder, salt and milk to the pan with the tapioca and bring to a boil over medium heat.

4. 4

   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.

5. 5

   Whip egg whites until glossy, then fold into tapioca with stevia and vanilla.

6. 6

   Let cool completely before transferring to refrigerator to set.

* Per serving · 4 servings · Values may vary.

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