Tapioca pudding is a delicious idea for a dessert that works perfectly on hot summer days. Ideal for serving cold, with your favorite fruits.
Ingredients
Tapioca
- Tapioca – 60 g
- Vanilla extract – 1 teaspoon
- Coconut drink – 400 ml
- Salt – a pinch
- Agave syrup – 2 tablespoons
- Water – 150 ml
Blueberry gel
- Cane sugar – 1 tablespoon
- Blueberries – 200 g
- Cornstarch – 1 teaspoon
- Water – 200 ml
Preparation
Soak the tapioca pearls in cold water for 10-15 minutes. Drain and transfer to a saucepan. Add the remaining ingredients and cook over low heat for about 20-30 minutes, stirring frequently (cook until the tapioca pearls become transparent and the mixture thickens). Pour the mixture into 3 jars.
Transfer the blueberries to a saucepan, add 100 ml of water and sugar. Bring to a boil. In a glass, mix cornstarch with the remaining water. Add the mixture to the blueberries and stir constantly until the mixture thickens. Spread the prepared blueberry gel over the tapioca mixture. Let it cool.
Serve the dessert with fresh fruits. Store in the refrigerator for up to 4 days.
