Pineapple Tapioca Pudding

Pineapple Tapioca Pudding

Pineapple Tapioca Pudding

Ingredients for 2 portions:

  • 100 g tapioca pearls
  • 3,5 dl water
  • 2,5 dl plant-based milk
  • 75 g brown sugar or sweetener of choice
  • 1 tsp vanilla extract
  • 1 tsp Yes Superfood Dragon Fruit superfood powder
  • 1 cup pineapple (canned pineapple is good too)

Method:

  1. Soak the tapioca pearls for 15 minutes in water.
  2. In a small saucepan combine the plant-based milk and the tapioca pearls (without draining them), and bring them to a boil.
  3. Once it's boiling, lower the temperature and stir occasionally, until you get a thick, pudding-like texture. (15-20 minutes)
  4. Add in the vanilla and the sweetener, and pour part of the pudding into jars.
  5. Puree the pineapple in a blender, and pour the mixture over the pudding.
  6. Mix the Dragon Fruit superfood powder with the leftover tapioca pudding, and then layer it on top too.
  7. Place the puddings in the fridge for at least 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.