Ingredients
2 cups water2/3 cup pearl tapioca1 carton (32 ounces) unsweetened almond milk4 large eggs, separated1-1/4 cups sugar, divided 1 to 2 tablespoons instant espresso powder1/2 teaspoon salt1/4 cup dark baking cocoa1 teaspoon vanilla extractChopped chocolate-covered espresso beans, optional
Preparation
In a large saucepan, combine water and tapioca; let stand 30 minutes. Whisk in almond milk, egg yolks, 1/2 cup sugar, espresso powder and salt. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 10-15 minutes, stirring frequently. Combine 1/4 cup sugar and baking cocoa; stir into pan. Cook and stir 2 minutes longer.
In a large bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
Gently fold a small amount of tapioca mixture into egg whites; return all to pan, whisking constantly. Cook and stir 2 minutes. Remove from heat. Cool 15 minutes; stir in vanilla. Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold (pudding will thicken upon cooling). If desired, garnish with chopped espresso beans.
