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Coconut Tapioca with Strawberries and Rhubarb

These beautiful desserts are a great option when your short on time and looking for something low in sugar, healthy and comforting.  A great dessert and an equally terrific breakfast option.

COCONUT TAPIOCA PUDDING WITH RHUBARB AND STRAWBERRIES

INGREDIENTS

2 ½ cups water

1 cup tapioca (sago)

1 x 400ml can coconut milk

1 ½ tbsp. rice malt syrup or honey

ON TOP

½ punnet strawberries, hulled and quartered

3-4 stick of rhubarb, washed and chopped into small pieces

2 tbsp honey

METHOD

1.        Place your strawberries, rhubarb and honey in a medium saucepan with a splash of water and bring to a slow simmer.  Cook for strawberries for approximately 5 minutes, stirring occasionally until both the rhubarb and strawberries have collapsed and are very soft.

2.       Place your water into a large saucepan and bring to the boil.  Add your tapioca, cover with a lid and reduce to a low simmer, stirring occasionally for 5 minutes.  Add your coconut milk and sweetener, stir well, cover and let simmer on a low heat for a further 4 minutes.  Turn of the heat and allow the pudding to stand, covered for another 4 minutes.

3.       Divide the tapioca between 4-6 serving glasses or jars.  With a hand blender, puree your strawberry and rhubarb and pour on top. 

4.       Serve warm or cold.