Monday 31 October 2016

Tapioca pudding

vegan, gluten free
Pearl tapioca is a gluten-free starch. While it is not nutritionally dense, it does provide some minerals and fiber.
One of the best tapioca pudding I ever had in Kawiarnia Retro Gdansk (Poland).
Here it is made into an immunity-boosting pudding with coconut milk and fresh fruit. 
Tapioca pudding, Kawiarnia Retro Gdansk (Poland)

ulica Piwna, Gdansk, Poland

90g small pearl tapioca
60ml unsweetened coconut milk 
1 teaspoon unrefined sugar

In a saucepan, bring 4 cups water to a boil over high heat. Reduce the heat to medium, add the tapioca, and simmer gently until translucent, 12-15 minutes. Drain thoroughly a fine-mesh sieve.

Put the tapioca in a bowl. Add the coconut milk and sugar and stir to mix well and help dissolve the sugar. Cover and refrigerate until well chilled, at least 1 hour and up to 24 hours.

To serve, divide the pudding among dessert bowls and top with the fruits, or 70% cocoa chocolate and nuts.

Tapioca pudding

Tapioca pudding

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