1/4 cup tapioca
1 tin of coconut milk
Optional agave syrup
Vanilla bean

Leave tapioca to soak for 4 hours in the cocnut milk

Place in a pot and cook over a medium heat, soft buble and stir regularily. The high starch content means that tapioca gets stuck to the bottom easily, I use a flat surfaced woodend spoon to get everything off the bottom

add the rest of ingredients, and cook for about 15 mins, the pudding will continue to absorb and set so it doesnt need to be too thick before you put it in the fridge

Pro Tips
if you like a real creamy pud, then use cream and serve with cream, I’m trying to be healthy but dont let me spoil your fun
blend fruits or spices and add to your pudding to change the colour and flavour or just add toppings
I use the smaller pearls, however if you want a different textured pudding give the bigger ones a go, they will need a longer soaking time and more liquid

Tapioca Pudding toppings

Cherry and rose
I cut the cheeks of the cherries and mix it with some rose water and place on top. If you prefer a warmer pudding, heat these ingredients up with a hint of suagr to make more of a glaze ontop on the pudding

Berries and rose
Mix your favorite berries, (I used strawberry, blackberry and raspberry) with the rose and serve on top, or blend and mix through with the pudding to give it a light pink apperance.

My husbands favorite
I blend mango and passionfruit with half an orange and mix through the pudding. if you have a good blender keep the seeds in, if not I recommend taking them out, there is nothing worse than having gritty things in a soft dish

serve with fresh fruits, cream or skyr, at the moment the coconut skyr in Iceland is my favorite to serve with this dish