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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!