Tapioca pudding with mango, coconut cream and kaffir lime
Prep
10 min
Cook
15 min
Serves
9
Skill
Prep
10 min
Cook
15 min
Serves
9
Skill
This delicious gluten-free, low-sodium dessert is inspired from Thailand, where fragrant flavours abound. It’s easy to create and a much healthier option compared to usual puddings. Tapioca pearls are made from starch derived from the root of the cassava plant. The essential oils from the spices provide a subtle contrast to the creamy texture of the pudding. The tangy mango and passionfruit topping adds a refreshing note. Made using So Good Lite Soymilk, this dessert is deliciously vegan and tastes like summer. It truely is a gluten and dairy free delight
Ingredients
- 1 cup small tapioca pearls, soaked in cold water for 3–4 hours or overnight, drained
- 1 stalk lemongrass, finely sliced
- 4 fresh kaffir lime leaves, rolled and finely sliced
- 5-centimetre (2-inch) knob ginger, peeled and finely sliced or grated
- 2 cups lite soy milk
- 5 tablespoons natural maple syrup
Topping
- 1 large mango, peeled, cheeks cut into small cubes
- pulp from 4 passionfruit
- 9 tablespoons coconut cream
- 9 kaffir lime leaves, rolled and very finely shredded
Nutrition per serving
809 kJ
energy kj
3 g
protein
4 g
saturated fat
2 g
dietary fibre
33 g
carbohydrate
14 g
sugars
50 mg
sodium
Method
- Place lemongrass, kaffir lime and ginger into a small saucepan with 1 cup of water, cover and bring to boil. Turn off heat and steep for at least 20 minutes. Pour through a strainer into a larger saucepan (about 8-cup capacity), pressing down on the solids with a spoon to release all the flavoured liquid. Discard the solids.
- Add milk and maple syrup, and bring almost to boil. Stir in drained tapioca pearls and bring to boil, then turn down heat and simmer for about 5 minutes, stirring constantly, until the pearls are translucent.
- Divide tapioca into 9 glasses or small Asian dessert bowls, and allow to cool slightly, then refrigerate until required.
- Prior to serving, top each pudding with cubed mango and passionfruit pulp, and drizzle with some coconut cream. Garnish with the kaffir lime.
- 1 cup small tapioca pearls, soaked in cold water for 3–4 hours or overnight, drained
- 1 stalk lemongrass, finely sliced
- 4 fresh kaffir lime leaves, rolled and finely sliced
- 5-centimetre (2-inch) knob ginger, peeled and finely sliced or grated
- 2 cups lite soy milk
- 5 tablespoons natural maple syrup
Topping
- 1 large mango, peeled, cheeks cut into small cubes
- pulp from 4 passionfruit
- 9 tablespoons coconut cream
- 9 kaffir lime leaves, rolled and very finely shredded
Nutrition per serving
809 kJ
energy kj
3 g
protein
4 g
saturated fat
2 g
dietary fibre
33 g
carbohydrate
14 g
sugars
50 mg
sodium
- Place lemongrass, kaffir lime and ginger into a small saucepan with 1 cup of water, cover and bring to boil. Turn off heat and steep for at least 20 minutes. Pour through a strainer into a larger saucepan (about 8-cup capacity), pressing down on the solids with a spoon to release all the flavoured liquid. Discard the solids.
- Add milk and maple syrup, and bring almost to boil. Stir in drained tapioca pearls and bring to boil, then turn down heat and simmer for about 5 minutes, stirring constantly, until the pearls are translucent.
- Divide tapioca into 9 glasses or small Asian dessert bowls, and allow to cool slightly, then refrigerate until required.
- Prior to serving, top each pudding with cubed mango and passionfruit pulp, and drizzle with some coconut cream. Garnish with the kaffir lime.