Gingerbread Tapioca Pudding with Walnuts and Salted Caramel
Light tapioca pudding with low sugar content and plat based ingredients
Ingredients
- 1/2 cup tapioca pearls medium
- 2 cups water
- 1/2 cup coconut milk
- 1/4 teaspoon gingerbread spice 1/4-1/2 teaspoon (to taste) or use cinnamon
- 1 teaspoon vanilla paste or essence
- 1 tablespoon dark brown sugar
- pinch of salt
- 30 grams walnuts chopped roughtly (to use as a topping)
- 2 tablespoons salted caramel sauce optional (to use as a topping)
Instructions
Prepare the tapioca pearls
- In a large bowl measure out the water and tapioca pearls. Cover and leave to soak for 12 hrs or even 24 (mine were soaked for about 20 hrs).
Cook the pudding
- Place the water and the tapioca pearls in the medium size sauce pan.
- Add the coconut milk, salt and the gingerbread spice.
- Cook on medium heat, stirring gently (but continuously) until the tapioca pearls become translucent and soft. This takes about 15 minutes.
- Once the tapioca pearls are soft, add the sugar and vanilla essence. Stir in and taste to check if you need to add more gingerbread spice or any other ingredients.
- Separate between two glasses (or four if you are making smaller portions).
- Leave to cool down and then place in the fridge to chill overnight.
- Top your tapioca pudding with chopped walnuts and caramel sauce or leave as it is if you prefer less sugar.
Tried this recipe?Let us know how it was!