Tapioca , coconut and raspberry pudding, topped with pistachios

I made this delicious pudding a couple of weeks ago, and kids loved it so much, I decided to make it again and share the recipe. Perfect colours for the festive season, and this bowl will be tonight’s dessert. A much healthier and lighter alternative to a creamy traditional pudding.

Serves 6
preparation time 45 min
Cooking time 10 min

Ingredients:

Tapioca pudding:
1 cup sago pearls
3/4 cup water
1 can coconut cream 400g
2 tablespoons rice malt syrup
Raspberry sauce:
2 cups frozen raspberries
4 tbsps water
1 to 2 tablespoons maple syrup
4 tbsps chia seeds

1/4 cup of grounded pistachios for decoration.

Soak the sago pearls in enough water to cover them well for about 30 minutes. In the meantime start preparing the raw raspberry and chia sauce. Rinse the raspberries and blend on high speed with the water, once it’s all puréed add the syrup and chia seeds then blend again. Put aside in fridge.

Raspberry and chia sauce

Rinse the sago pearls and drain. Place in a pot on low heat with coconut cream and water and bring to boil stirring constantly until they turn translucent. Add the syrup or any other sweetener of your liking.

Layer a bowl or individual cups alternatively with pudding and raspberry sauce,top with pistachios or any of your favourite toppings. Place in fridge for about an hour and enjoy.

Cooked tapioca pudding