Recipe and Photo by Dr Alexis Weidland (Osteopath)
Ingredients:
- ½ cup small pearl tapioca
- 3cups coconut milk (or 1 can and the rest water)
- ¼ cup maple syrup
- ¼ tsp salt
- ½ tsp vanilla extract
- berry coulis or puree mango or cut fresh fruit (to mix through pudding after its cooked or put on top after it’s set – optional)
Method:
- Place tapioca and coconut milk in medium saucepan and let sit for 30min
- Add maple syrup and salt to tapioca and heat over medium heat till reaches a simmer
- Reduce heat to a gentle simmer for 20min – or until all pearls are transparent and thickened
- hint – if you’d like less thick, add more liquid, remembering it thickens more in the fridge
- Stir in vanilla
- If want the fruit through the pudding, add and mix through
- hint – this will reduce the pudding thickness a little
- Pour into cups, jars or dessert glasses and refrigerate for about 3hours
- If adding fruit on top, do that once the puddings have set
- Lasts up to a week in the fridge
Optional – Cut fruit or fruit puree
- 1½-2 mangos or about 110g berries of choice
- Up to 1 Tbs maple syrup
- 1 Tbs coconut milk
Place ingredients in blender, blend till smooth and creamy
Stir through once pudding is cooked, but before it sets, or add on top once set