Dragon Fruit Tapioca Pudding – Vibrant & Creamy Recipe

DRAGON FRUIT TAPIOCA PUDDING - Yes Superfood

 

The natural dragon fruit powder gives this recipe its intense color without artificial additives, making it a great choice for creative food styling and plant-based recipes.

Ingredients for 2 portions:

  • 100 g tapioca pearls
  • 3,5 dl water
  • 2,5 dl plant-based milk
  • 75 g brown sugar or other sweetener
  • 1 tsp vanilla extract
  • 1 tbsp  Dragon Fruit powder
  • 1 cup blackberries/other berries
  • decoration (optional): yogurt colored with Blue Spirulina freeze dried cherry sprinkles

Method:

  1. Soak the tapioca pearls in 3,5 dl water for 15 minutes.
  2. Pour the plant-based milk, the tapioca pearls and the soaking water into a small saucepan, and bring it to boil.
  3. When it’s already boiling, lower the temperature and stirr often, until you get a thick, pudding-like consistency (15-20 minutes).
  4. Add the vanilla and the sweetener, and when it has cooled down a bit, you can add the Dragon Fruit powder as weel. (The Dragon Fruit powder may loose some of its vibrant colour, if you add it to very hot food.)
  5. Puree the berries using a hand-held blender.
  6. Layer the tapioca puddings and the berries in  two glasses.
  7. Let the puddings rest in the fridge for min. 1 hour before serving.
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    FAQs

    No. Yes Superfood Curcumin Powder has a mild, subtly sweet flavour profile. At the quantity used in this recipe, it contributes primarily a warm golden colour rather than a pronounced turmeric flavour.

    At the quantity used in this recipe, the light, sweet flavour of the meringue remains dominant. The blue spirulina is used mainly for its striking blue colour.

    Cooking the meringue as an even layer in the microwave makes it easy to cut into neat cubes once chilled. The cubes remain soft and pillowy rather than crisp, creating a modern presentation that is particularly striking when the dessert is served in individual glasses.

    The vanilla custard can be prepared one day in advance and stored covered in the refrigerator. The meringue cubes are best prepared on the day of serving. Keep the two components separate and assemble the dessert only immediately before serving.