Chocolate Tapioca with Vanilla and Strawberries
Baking and Desserts • American
Description
Chocolate tapioca with vanilla and strawberries
Ingredients
- Tapioca ⅓ cup
- Coconut Milk 3 cups
- Egg white 3 pieces
- Sugar ¼ cup
- Ocean salt ¼ teaspoon
- Chocolate 53% ½ cup
- Strawberry to taste
Step-by-Step Guide
Step 1
Soak the tapioca in 1 cup of room temperature milk for 1 hour.
Step 2
Whisk the yolks with sugar and a pinch of salt until pale yellow.
Step 3
Cut the vanilla pod in half. Carefully scrape the vanilla seeds with the sharp tip of a knife.
Step 4
Break the chocolate into pieces and leave it at room temperature.
Step 5
Combine the slightly swollen tapioca and coconut milk in a cast-iron pot. Stir in the whipped egg mixture. Add the vanilla seeds and the vanilla pod.
Step 6
Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, slower. The tapioca is ready when the pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the pot from the heat and let it cool. Remove the vanilla pod for later use. Stir the chocolate into the tapioca. Mix until you achieve an even consistency and final thickening.
Step 7
Distribute the tapioca into serving dishes.
Step 8
Serve the tapioca immediately or chill in the refrigerator.
Step 9
Serve with fresh strawberries.
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