HEALTHY RECIPE: Tapioca Pudding with Raspberries & Blueberries 🍨 [VEGAN & GLUTEN FREE]

Hi Friends!

In recent days, I've been showing you recipes for a smoothie made from seasonal fruit:

1. Summertime Smoothie Bowl Recipes - part I

2. Summertime Smoothie Bowl Recipes - part II

3. Summertime Smoothie Recipe: YOUNG BEETROOT & WILD BLUEBERRIES

Today I share another recipe with berries. Delicious tapioca pudding with raspberries and blueberries is perfect way to eat healthy breakfast or dessert.

Do you know tapioca? It is a starch extracted from the cassava root. We need small tapioca pearls to make a pudding.

Check also my recipe for tapioca pancakes.

Vegan tapioca pudding with raspberries & blueberries

Ingredients:

• ⅓ cup tapioca pearls
• 2 cups of coconut milk
• 1 tablespoon of coconut sugar
• a pinch of Himalayan salt
• blueberries and raspberries
• fresh mint leaves for decorating 

 Preparation:

1. Soak tapioca pearls for 1 hour in coconut milk.

2. Add sugar and salt to the tapioca and mix.

3. Heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer for 20 minutes until tapioca pearls are transparent and the mixture has thickened.  Remember to stir frequently so that the tapioca doesn't stick to the bottom.

4. Pour into cups and decorate with berries and mint.

5.  Put in the fridge until it is completely chilled.

Bless you!

Moni 😍