Chilled Chocolate Strawberry Tapioca Pudding

From eatnourishing.com. This is great warm or cold, with only a little sweetener.

• Ready In: 35 mins
• Yields: 5-6 cups

Ingredients

• 1⁄2 cup  small pearl tapioca
• 1  cup hot water
• 3  cups milk
• 1⁄2 teaspoon salt
• 1⁄4 cup cocoa powder
• 1⁄4 cup  sucanat
• 1  cup  chopped strawberry (frozen or fresh)
• 2  eggs, separated
• 1⁄2 teaspoon  powdered stevia
• 1⁄2 tablespoon vanilla extract
•  raw  whipped cream (for garnish)

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.