Today I would like to share with you the recipe for a dessert which my family loves. I made it for the first time, but I have to say it definitely won't be the last time. The pudding with tapioca has the texture of blancmange with surprising pearls in the middle.

Tapioca is groats from cassava. My son said that it looks like small balls of polystyrene foam. Tapioca is light and nutritious, it doesn't contain gluten and is hypoallergenic. It is great for people who have celiac syndrome or Leśniowski-Crohn disease and also when you want to prevent type 2 diabetes.
The original recipe comes from www.jadlonomia.com.

Ingredients (for 4 people)
400ml of coconut milk
200ml of milk
60g of tapioca
3 teaspoons of sugar
1 teaspoon of vanilla essence
150g of raspberries
2 teaspoons of caster sugar
2 tablespoons of orange juice
a fistful of blueberries

Mix the tapioca with the coconut milk and leave for a minimum of one hour. Add the milk, sugar and vanilla essence and boil on a low heat for 10-15 minutes stirring from time to time. The small, boiled tapioca balls should be soft and transparent. Put the pudding into some small bowls and leave to cool down.
Wash the raspberries and leave a couple of nice ones to one side for decoration. Put the rest of the raspberries with the caster sugar and orange juice in a pot. Boil until the raspberries are soft. Sieve the fruit mousse to remove the stones. Put the mousse onto the tapioca pudding. Decorate with the rest of the fruit and peppermint leaves.

Enjoy your meal!

Try also:
Chocolate version of chia dessert
"Snickers" – amber dessert
Home-made kissel with red currants and gooseberries