Fruit Puree with Tapioca and Coconut Milk

A delicious, light, and refreshing dessert that is free from dairy, white sugar, and gluten. The fruit puree is made from any blended fruit, and the tapioca cooked in coconut milk adds the perfect finishing touch.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 g Pudding, tapioka

  • 800 ml Coconut milk

  • 60 g Sugar, brown

  • 1 piece Mango, fresh

  • 2 piece Banana, fresh

Steps

  1. Drain the soaked tapioca pearls and transfer them to a pot. Add the coconut milk and sugar, then place on the stove. Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer for 12 minutes. Stir the mixture frequently while cooking. The pearls are done when they become translucent. Remove the pot from the heat and let the mixture cool.

  2. Peel the bananas and slice them into rounds, then place them in a blender. Wash the mango, peel it, and cut the flesh away from the pit. Cut the mango into smaller pieces and add them to the blender. Blend the fruit until you get a smooth puree. Taste the puree and sweeten further with your preferred natural sweetener if desired.

  3. Prepare the serving glasses. First, add the fruit puree to the glasses, then top it with the tapioca cooked in coconut milk. Chill the prepared dessert in the refrigerator for 20 minutes before serving.

Nutrition Information (Per 100g)

  • Calories: 207.16 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 51.94 g
    • Sugars: 42.84 g
  • Protein: 0 g
  • Fiber: 0.29 g

Advice

Instead of mango, you can use any other fruit. Instead of coconut milk, you can use almond milk or any other plant-based milk (rice, oat, etc.). While cooking the tapioca, you can add a bit of ground cinnamon or a vanilla pod for extra flavor and aroma.