This simple gluten-free dessert is perfect for summer entertaining as it can be made ahead of time and has a wonderful tropical flavour.
Serves: 4
INGREDIENTS
½ cup tapioca pearls
2 cups almond milk
1 cup full fat coconut cream
1 teaspoon vanilla bean powder or good quality vanilla extract (I used Heilala vanilla brand)
3 tablespoons coconut sugar
fine zest of one large lemon
1 mango, peeled and diced
To serve
black sesame seeds
edible flowers
METHOD
Soak the tapioca in 1 cup of almond milk for 4-8 hours. Place the mixture in a saucepan with all the remaining ingredients, except the mango. Bring to a boil and then simmer for 12-15 minutes, stirring continuously, until the tapioca is tender.
Place in the fridge to cool for at least 3 hours.
To serve: Divide the tapioca between glasses or small dishes. Spoon the mango over the top, sprinkle with black sesame seeds and garnish with edible flowers.
Cook’s Tip: Leftover tapioca pudding will last in an airtight container in the fridge for up to three days.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.