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
2 ½ cups water
1 cup tapioca (sago)
1 x 400ml can coconut milk
1 ½ tbsp. rice malt syrup or honey
½ punnet strawberries, hulled and quartered
3-4 stick of rhubarb, washed and chopped into small pieces
2 tbsp honey
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.