Chocolate tapioca with vanilla and strawberries

5 servings

90 minutes

Chocolate tapioca with vanilla and strawberries is an exquisite dessert with a delicate texture and rich flavor. Its roots trace back to American cuisine, where tapioca is valued for its lightness and softness. In this recipe, classic tapioca takes on a rich aroma of coconut and vanilla, while the addition of dark chocolate gives it depth and velvetiness. Fresh strawberries add a pleasant tartness that highlights the sweetness of the dessert. This dish can be served warm or chilled, enjoying its silky consistency. Chocolate tapioca is perfect for special occasions or cozy evenings when you want to treat yourself to something unusual.

Energy value per serving

• Calories: 442.4
• Proteins: 5.3g
• Fats: 30.2g
• Carbohydrates: 36.8g

Ingredients

• Tapioca: 0.3 glass
• Coconut milk: 3 glass
• Egg yolk: 3 pc
• Sugar: 0.3 glass
• Sea salt: 0.3 tsp
• Dark chocolate 55%: 0.5 glass
• Strawberry: to taste

Cooking steps

1. Soak the tapioca in 1 cup of room temperature milk for an hour.

   Required ingredients:

   • Tapioca: 0.3 glass

2. Beat the yolks with sugar and a pinch of salt until pale yellow.

   Required ingredients:

   • Egg yolk: 3 pieces
   • Sugar: 0.3 glass
   • Sea salt: 0.3 teaspoon

3. Cut the vanilla pod in half. Carefully scrape out the vanilla seeds with a sharp knife.

4. Break the chocolate into pieces and leave it at room temperature.

   Required ingredients:

   • Dark chocolate 55%: 0.5 glass

5. Combine slightly swollen tapioca and coconut milk in a cast iron pot. Stir in the egg mixture. Add vanilla seeds and the vanilla pod.

   Required ingredients:

   • Tapioca: 0.3 glass
   • Coconut milk: 3 glasss
   • Egg yolk: 3 pieces

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. Tapioca is ready when its 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 until the next use. Stir the chocolate into the tapioca. Mix until a uniform consistency and final thickening is achieved.

   Required ingredients:

   • Tapioca: 0.3 glass
   • Coconut milk: 3 glasss
   • Egg yolk: 3 pieces
   • Dark chocolate 55%: 0.5 glass

7. Distribute the tapioca into the dessert cups.

8. Serve the tapioca immediately or chill it in the refrigerator.

9. Serve with fresh strawberries.

   Required ingredients:

   • Strawberry:  to taste