Tapioca Pudding Topped With Fresh Berries
Tapioca pudding is one of my favorite desserts. It is so creamy, smooth, and rich. Combined with berries, it's absolutely the perfect dessert / snack / breakfast. Since I stopped using dairy products, tapioca pudding was a great subtitute for yogurt. In this recipe, I also added rose water as a Middle-eastern twist. The aroma of the rose water reminds me of home, creating a very distinct and flavorful pudding.
1/3 cup tapioca pearls NOT quick-cook ones
2 cups water
1 can of coconut milk 13.5oz/400ml
1/4 cup maple or agave (or a combination of the two)
1/4 teaspoon cardamom
Soak the tapioca pearls for 2-4 hours in water.
After they have finished soaking, take a sauce pan and add tapioca, water and agave/maple; bring to a boil. Then, add the coconut milk and lower the heat to a simmer. Cook until the pearls have become large and clear in color and the pudding has thickened. Pour into serving dishes, decorate with berries or your favorite fruits and serve chilled. (At least 2 hours in the fridge)