Funny thing – I have this tapioca pearl package in my cupboard for months now and just couldn’t find any inspiration to use it until today. Just reading about the gluten-free diet, I stumbled on tapioca and suddenly remembered about it. And all it took was a spark to light up my imagination and so this pudding was born – pudding or verrines, call it whatever you like, it’s doesn’t even matter considering how delicious it is!

This berry tapioca pudding is both gluten-free and lactose-free and it uses tapioca pearls and coconut milk. Oh and it uses agave syrup as sweetener so I guess it’s also sugar-free. I added the berries as I needed a flavor kick, but they’re not compulsory – the pudding itself is delicious and your favorite jam makes an excellent topping once the pudding is done. Nothing fancy, just pure joy in desserts!

{Berry Tapioca Pudding}

 

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Author: Olguta - Pastry Workshop

Ingredients:

Raspberry Jelly:

• 150g raspberries
• 40g agave syrup
• 4g gelatin
• 20ml cold water

Tapioca Pudding:

• 1 can - 400ml - coconut milk
• 1 pinch salt
• 50g tapioca pearls
• 50g agave syrup (or more if you want, depending on your taste)
• 1 teaspoon vanilla extract

Topping:

• 150g fresh strawberries, diced
• Whipped coconut cream

Directions:

Raspberry Jelly:

1. Bloom the gelatin in cold water for 10 minutes.
2. Mix the rest of the ingredients in a saucepan and bring to a boil over low heat. Cook for 2-3 minuted then remove from heat and pass the mixture through a fine sieve.
3. Melt the gelatin and mix it with the raspberry puree.
4. Pour the jelly in 3-4 serving glasses and refrigerate for 1 hour. To create the pattern, I placed the glasses in a loaf cake pan then poured the jelly and refrigerate.

Tapioca Pudding:

1. Place the coconut milk tin in the fridge for a few hours then scoop out 3 tablespoons of the coconut cream that gathers on top as you open the can - it's a thick, white, fatty cream that you will be whipping to garnish and decorate the dessert.
2. Pour the remaining coconut milk in a saucepan and add the tapioca pearl. Let them soak for 30 minutes then cook over low heat until thickened, about 15-20 minutes. Place aside to cool.
3. Add the agave syrup and vanilla extract.
4. Spoon the chilled tapioca pudding ver the jelly and top with diced strawberries.
5. Using a whisk, whip the coconut cream you reserved earlier until fluffy and light. Add agave syrup to taste and top the diced strawberries with whipped cream.
6. Serve the pudding chilled.

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3.3.3070

ROMANIAN!

Aceasta reteta face parte din campania Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Speciale si The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special. Mai multe detalii despre campanie si obiectivul ei puteti citi pe pagina speciala dedicata #ManancSanatos

Citind zilele astea despre dieta fara gluten, mi-a sarit in ochi un ingredient – tapioca – si mi-am amintit ca am un pachet de perle de tapioca in dulap de cateva luni deja si nu prea avusesem inspiratie sa fac ceva cu el. Si cum primisem si lapte de cocos in pachetelul cu produse dedicate campaniei, m-am pus pe treaba si a iesit o budinca cu fata de verrines, un desert extraordinar de bun care nu doar ca e gluten-free, dar nu are lactoza si nici zahar, indulcitorul fiind unul cat se poate de natural – sirop de agave, pe care oricum l-am folosit cate de putin posibil. E un desert aromat, usor dulce, cremos si consistent si poate deveni chiar si vegan daca inlocuiti gelatina cu agar-agar sau renuntati la jeleu.

Ingrediente:

Jeleu de zmeura:

• 150g zmeura
• 40g sirop de agave
• 4g gelatina
• 20ml apa rece

Budinca de tapioca:

• 400ml lapte de cocos (1 conserva)
• 1 praf de sare
• 50g perle de tapioca – gasiti aici sau cautati in magazinele naturiste ori supermarketuri
• 50g sirop de agave
• 1 lingurita extract de vanilie

Topping:

• 150g capsune proaspete, taiate marunt
• Frisca din lapte de cocos (detalii mai jos)

Mod de preparare:

Jeleu de zmeura:

1. Inmuiati gelatina in apa rece pentru 10 minute.
2. Amestecati restul ingredientelor intr-un vas si dati in clocot pentru 2-3 minute.
3. Treceti amestecul printr-o sita fina pentru a inlatura semintele apoi adaugati gelatina si lasati amestecul sa se racoreasca.
4. Turnati jeleul in pahare – pentru a obtine jeleul ca in imagine eu am pus paharele intr-o tava de chec apoi am turnat in pahare si am dat la rece.
5. Dati jeleul la rece pentru 1 ora.

Budinca de tapioca:

1. Dati conserva de lapte de cocos la rece pentru cateva ore. Desfaceti conserva si scoateti 3 linguri din crema groasa de deasupra – aceasta crema e grasimea laptelui de cocos si o veti folosi mai tarziu pentru a face frisca de cocos.
2. Pastrati aceasta crema de cocos la rece si turnati restul laptelui de cocos intr-un vas cu fund dublu.
3. Adaugati perlele de tapioca si lasati-le la inmuiat 30 minute.
4. Fierbeti la foc mic pentru 15-20 minute pana obtineti o budinca groasa. Lasati sa se raceasca apoi adaugati siropul de agave si vanilia.
5. Puneti budinca in pahare peste jeleul de cocos.
6. Mixati crema de cocos pusa deoparte mai devreme pana devine cremoasa, pufoasa. Adaugati sirop de agave dupa gust.
7. Acoperiti budinca de tapioca cu capsune proaspete taiate marunt si decorati cu frisca de cocos. O frunza de menta e tot ce mai aveti nevoie pentru a impresiona cu desertul dumneavoastra.