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Tapioca Pudding

A wonderfully nourishing, delicious breakfast straight from the tropics. Tapioca pudding is an out-of-the-ordinary morning treat with no fat, no protein, and no gluten—and it couldn't be easier to make. Crowned with tropical fruit, it's sure to win over grown-ups and kids alike. Of course, you can swap the exotic fruit for something more familiar, or even use nuts, chocolate, or honey instead. Still, mango, banana, and pineapple are the perfect finish for this dessert. Palm sugar is the ideal choice here, but regular sugar works just fine.

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Tapioca pudding
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 18 % 2 g
Carbohydrates 73 % 8 g
55 kcal
GI: 0 / 43 / 57
    1. Put the tapioca pearls in a large bowl and cover them with cold water, enough so they're fully submerged. Let them soak for 2 hours, then drain in a fine-mesh sieve. 2. Pour water into a large saucepan, add the tapioca pearls, and set the pan over high heat. Once the water boils, lower the heat to its minimum and cook the tapioca for about 10 minutes, or until translucent—the pearls are done when they turn completely see-through. Drain off the water. 3. In another large saucepan, combine the coconut milk, water, and sugar. Set over low heat and cook, stirring, for 5 minutes, until the sugar is fully dissolved. 4. Add the tapioca pearls to the coconut-sugar mixture, stir gently, and take the pan off the heat to let it cool a little. 5. Peel the bananas and slice into rounds. Set a few rounds aside to garnish the finished pudding and stir the rest into the mixture from step 4. Transfer it to a suitable container, cover with plastic wrap, and chill in the fridge for 40 minutes. 6. Peel the mango and pineapple and cut into thin slices. 7. In a small saucepan, combine the sugar and water. Set over high heat and cook, stirring constantly, for 2 minutes, until the sugar dissolves. Add the sesame seeds and cook everything together another 2 minutes, until thickened. 8. Divide the finished pudding among six serving bowls and garnish with the reserved banana rounds and the mango and pineapple slices. Drizzle with the sesame syrup. Serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Bananas - 89  kcal/100g
  • Pineapples - 49  kcal/100g
  • Canned pineapples - 57  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Mango - 67  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Water - 0  kcal/100g
  • Tapioca - 159  kcal/100g

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