Breakfast Reinvented: Tapioca Pearls with Coconut Milk and Mango
Chia seed puddings have been all the rage for the last decade, bringing the little seeds to new heights. To be honest, I LOVE chia seed puddings and made hundred variations of it, adding linseeds (flax for our lovely American visitors), hemp seeds (for a protein-packed breakfast), desiccated coconut, haskap or açaí berry (purée or powder), pistachios (for a good dose of omega-3s), homemade macadamia cream or coconut yoghurt, and much about everything else.
One of my favourite alternatives on a winter day like today is my most amazing (and loved) True Keto/Paleo nut porridge. I love my velvety Superberries mini pancakes with a light drizzle of organic maple syrup and berries.
Today, I want to share a recipe that brings many memories of my younger years as an inflight chef, cooking onboard aircraft to incredible destinations like Thailand, Singapore, Malaysia and the Philippines, among many others. I remember having tapioca pudding for breakfast during my layovers, and I have tried many times to make my own with a healthy twist packed with flavours.
You can use the basis to create your own recipe and delight your senses. Share your recipe in the comments. This recipe is also vegan and can also be served as a dessert. Make it as exquisite and decadent as you wish by adding gold leaf pieces and freshly ground cocoa nuts.
Recipe (serves 6)
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients (soaking):
75 g small tapioca pearls
250 ml water
Ingredients (cooking):
400 ml unsweetened coconut milk*
125 ml water
2 ripe mangoes (peeled and diced)**
1/4 tsp cinnamon
1/2 tsp vanilla paste
1 heaped tbsp desiccated coconut (optional)
1/2 tsp açaí berry powder (optional)
(or 1 tbsp frozen wild blueberries - optional)
Directions
soak the tapioca in water in a small bowl for 30 minutes.
Drain the tapioca in a fine-mesh sieve over the sink and rinse thoroughly with cold running water. Allow the tapioca to continue draining for a few minutes.
During this time, prepare the mangoes
Combine the coconut milk with the water in a large saucepan. Stir in the remaining ingredients and bring the mixture to a boil over high heat.
When the liquid boils, Reduce heat to low and stir in the pearls. Let simmer gently for 15 minutes until the pearls are transparent and the mixture has thickened. Stir frequently. If the porridge becomes too thick for your liking, you can thin it out with more water or coconut milk.
Pour into jars and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken further.
Top with the prepared mangoes (you can also make a purée and add it to the bottom of the jars)
Tapioca dessert is best on the same day, but it will be kept in the fridge for up to 3 days. You may also serve it warm.
* Use thick coconut milk, usually in a tin or carton. Dairy-free coconut milk alternatives are too thin and will not have the same consistency once cooked.
** You can substitute mango for pineapple, lychees or jackfruit, and add coconut chips for added crunch.
Serving suggestion