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Blueberry Tapioca Pudding

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment. www.facebook.com/LifeIsSimplyLife
Healthy (1888)      Dessert (1081)      Gluten Free (672)      Pudding (131)      Blueberries (58)      Pearl tapioca (2)     
It looks simple but is a delicious, low-sugar and gluten free dessert that is good for the whole family.

Preparation Time: 15 minutes
Cooking Time: 15-20 minutes; 3 hours for Refrigeration
Makes: 4 servings

1 cup pearl tapioca (coloured or white)
1 cup blueberry (frozen or fresh)
5 cups water
1 tbsp sugar
1 cup fresh milk/coconut milk
Olive oil
Honey or maple syrup to serve
Fresh mint and blueberry to serve


Soak 1 cup tapioca pearls in water for 5 minutes. This helps minimize cooking time.

Rinse in cool water and drain. This helps remove some of the starch.

Add 5 cups of water in a deep pan over medium to low heat, add drained pearls, stir gently and constantly.

When the pearls become transparent and only a few have a mini white dot in centre, it should be ok. Using coloured pearls may be a bit hard to see because they are just translucent.

Rinse in cool water and drain.

Mash 1 cup of frozen blueberry in a mesh strainer to get the juice and reserve the mash.

In a mixing bowl, add the blueberry juice as well as the cooked and drained pearls. Mix thoroughly.

Grease moulds, spoon and divide the mixture between them.

Refrigerate for a few hours until firm.

Meanwhile, prepare the blueberry milk. In a saucepan, add 1 cup fresh milk/coconut milk, 1 tbsp sugar and the reserved blueberry mash, bring to a boil.

Remove from heat and refrigerate until chilled.

After a few hours, turn the pudding out from the mould, place into a bowl, pour some chilled blueberry milk over the pudding through a mesh strainer.

Top with some honey or maple syrup (optional), garnish with a blueberry and a sprig of mint, then serve.

#Pearl tapioca
#Gluten free
I like this Recipe - 4
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