Ingredients 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
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.