raspberry pink tapioca

raspberry pink tapioca

An absolute delight! Vegan and delicious. I am convinced that vegan desserts are truly the tastiest, plus they are guilt free…right?  Well perhaps not entirely, but this one is pretty easy to prepare, stores well in the fridge for 3-4 days, looks beautiful and tastes it too.

Makes 6-8 servings

1/3 cup small taipoca (also know as sago)
1 cup water (room temperature)
1 cup almond milk (unsweetened, at room temperature)
1 can of full fat coconut milk (400 mls)
1 vanilla bean
1/3 cup maple syrup
1 cup frozen raspberries
pinch of salt

*additional raspberries and pistachio nuts to garnish

Place tapioca pearls and water in a medium sized heavy bottomed saucepan, cover and leave to soak for 3-4 hours.
After soaking, stir in the almond milk and bring to a boil on medium heat. As the mixture will be quite thick, it won’t boil like a pot of hot soup but instead will bubble gently.
Next trim the ends off the vanilla pod and slice firmly down its centre, cutting through the top skin. Pry open and scrape along the inside with the side of a knife to collect the seeds.
Stir in the vanilla seeds together with the coconut milk and maple syrup and cook on medium to low heat for about 10 minutes, stirring continuously.
Next, add the raspberries and salt stirring continuously for a further 5 minutes. Notice the raspberries soften and begin to fall apart, colouring the mixture a beautiful soft pink.
That’s it! Remove from the heat and leave to sit for a couple of minutes.
To serve warm, pour straight into serving bowls or cups and top with extra raspberries and pistachios.
To serve chilled cover with cling wrap and place in the fridge for about an hour. Garnish just before serving.
I prefer a softer consistency, so preparing on the day and consuming within a few hours is my favourite way to enjoy the textures. This dessert will also keep well in the fridge for 3-4 days, so if you are short of time it can easily be prepared a day in advance with any extras enjoyed in the days after!
This ingredients used in this dessert are all low in FODMAPs with the exception of the almond milk and pistachio nuts. To reduce FODMAPs further replace the almond milk with water and pistachio nuts with macadamia or pecan nuts.

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