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Home » Recipes » Dessert » Passion fruit and raspberry tapioca pudding by Anna Bogner

Passion fruit and raspberry tapioca pudding by Anna Bogner

About The Author

I am a 19 year old student from Germany. I am passionate about health and fitness, especially about running. I turned vegan when I got ill with glandular fever and had to stop running for almost two months. I wanted to find a way to heal as quick as possible and found the solution in a vegan diet. I have always eaten healthy, I didn’t eat any refined-sugar products and consumed a minimal amount of meat. So it wasn’t hard to skip all dairy products as well. My blood values became better really fast and soon I could start running again. Since then I never considered any other diet and I feel healthy, happy and fit.

As a child I loved eating pudding but since I stopped eating refined sugar I never had pudding again. When I turned vegan, I started to cook for myself and enjoyed trying out new things. It surprised me how many things you can recreate and how good they actually taste! So why not making a healthy pudding version? And that’s how I found tapioca.

What is tapioca?

Tapioca is a starch made from the root of the cassava plant. It can be purchased as granules, flakes and powders, but most commonly is the form of little pearls. Tapioca has minimal fat but is high in carbohydrates. It is a good source of iron; which is especially important if you are living on a plant-based diet. Another great advantage is that tapioca is gluten-free and low in sodium.

I like to have my pudding with passion fruit as I really like the tropical flavor. Passion fruit is also a rich source of antioxidants, minerals, vitamins and fiber. Sounds like the perfect pudding doesn’t it!?

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Passion fruit and raspberry tapioca pudding

Ingredients

  • 1/3 cup tapioca pearls
  • 3 cups almond milk
  • 3 tablespoons agave syrup
  • 1 tsp lucuma powder (or vanilla powder)
  • 1 tsp cornstarch
  • + 1 tbsp water 1/4 tsp salt
  • 3 passion fruits raspberries to top

Method

Soak tapioca for at least 4 hours in 1 cup of almond milk. Move the soaked tapioca into a pan and add one more cup of almond milk. Cook slowly over medium heat until it starts boiling. Add the 1/3 cup of almond milk, the agave syrup and the lucuma powder. Cook for 10 minutes while stirring. Add cornstarch mixed with the water and salt. Cook for about 5 minutes more until you have reached a creamy consistency. Move the pudding into a bowl and let cool in the fridge. When completely cooled, mix with passion fruit and top your pudding with raspberries. Enjoy!

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