I am yet to find a meal made from cassava that I do not like. Cassava is really versatile; and it is used in many recipes around the world in different processed forms. Cassava is low in sugar and has an almost plain flavour making it easy to infuse your desired flavours into food made from cassava.
One of the blessings this awesome tuber crop affords humanity is this beautiful jewel balls called tapioca. I could go on and on how the texture of tapioca pudding give an amazing mouthful sensation- nothing really compares to it.
The most famous tapioca pudding is coconut tapioca which I love and enjoy; however, I wanted to try something new- I always do. This recipe is packed full of flavour and it is vegan. It is perfect as a warm breakfast cereal or as a dessert.
Let’s pop this jewels!
INGREDIENTS 4 Servings
- Raw white tapioca balls 1 cup (pre-soaked in 2 cups of water)
- Grated apple 2 (+ some sliced apples for garnish)
- Coconut milk 1 cup
- Coconut flakes 1 tbsp (toasted)
Add 1 cup of water to a small pot or saucepan to boil for 4 minutes on medium heat. Pour in pre-soaked tapioca balls to cook till the white balls look transparent (crystal popping :)).
Mix in grated apple as soon as the balls turn clear. Turn the heat off and allow the apple to infuse flavour for 2 minutes.
Serve with warm coconut milk. Top with apple slices, toasted coconut flakes or nuts.