Home Business Coconut chia tapioca pudding – Businessday NG

Coconut chia tapioca pudding – Businessday NG


½ cups of large pearl tapioca (not instant)
1 tablespoon white chia seeds
2 jars of 13.5 ounces of unsweetened coconut milk
½ teaspoon of kosher salt
⅓ glasses of light agave nectar, plus more for serving
1 cup chopped fresh coconut meat
½ cups of chopped fresh pineapple, plus more to serve
Sliced ​​mango and roasted unsweetened crushed coconut (for serving)

Read also: Jamaican Chicken Recipe

Mix tapioca and 2 cups water in a medium bowl. Mix chia seeds and ½ cups of coconut milk in a small bowl. Cover both bowls with plastic wrap and refrigerate overnight. Pour the remaining coconut milk from open jars into an airtight container or other small bowl; cover and cool until ready to use.

Drain the tapioca pearls. Mix the reserved coconut milk and coconut milk from the remaining jars in a medium saucepan; add salt and ⅓ cups of agave. Bring to a boil over medium heat, reduce heat and cook, stirring constantly, until reduced by a quarter, about 5 minutes. Add the tapioca and cook, stirring constantly, until the tapioca is clear and tender but still chewy in the center, about 5 minutes. Put the pan in a bowl of ice water and allow to cool, stirring occasionally.

Mix the soaked chia seeds, coconut meat and ½ cup of pineapple in the pudding and place in a large bowl. Cover with plastic wrap, pressing directly to the surface, and cool to thicken and cool for at least 2 hours.

To serve the pudding, stir well and divide into bowls. Sprinkle mango, chopped coconut and more pineapple on top and sprinkle a little agave.

Keep chilled

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