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621 kcal
35 min.
Recipe for Vegan tapioca pudding with blueberries
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Unlock Fitatu PremiumNaN g
621 kcal
3 kcal
620.7
7.2g
43.5g
52.4g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Coconut cream50× teaspoon (500 g)
- Blueberries, raw3× cup (390 g)
- Tapioca pearls5× tablespoon (75 g)
- Erythritol2× tablespoon (20 g)
- Cardamom, ground1× tablespoon (6 g)
- Mint, fresh1× leaf (2 g)
How to make Vegan tapioca pudding with blueberries
1. In a pot, bring the coconut milk to a boil, add the tapioca, then add 3/4 of the erythritol. Stirring occasionally, cook uncovered for about 20 minutes until the tapioca becomes completely translucent.
2. At the end of cooking, add cardamom and mix.
3. Transfer the pudding to a glass. Leave it to set.
4. Place the blueberries on top of the pudding portion and garnish with mint.
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