According to my son, I had prepared a dessert for girls. The pink tapioca with red jelly and red currants was difficult to accept at first. Because, despite the colour, it was the same beloved tapioca, my son warmed to it and tried the dessert. Then it only got better. Eventually the pink girly dessert was accepted and eaten to the last teaspoon.

Tapioca and chia seeds afford many opportunities. They are excellent in the basic vanilla version. You can add also chocolate or some fruit (blended or in small pieces) – whenever you have a new and interesting yummy dish. Today I added raspberry mousse to my tapioca pudding. It was yummy!

Ingredients (for 4 people)
pudding
400ml of coconut milk
200ml of milk
60g of tapioca
3 teaspoons of sugar
1 teaspoon of vanilla essence
150g of raspberries
jelly
150g of red currants
2 teaspoons of caster sugar
2 tablespoons of orange juice
1 teaspoon of gelatine

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. Blend the raspberries. Sieve the fruit mousse to remove the stones. Add the mousse to the tapioca pudding and mix it in. Put the pudding into some small bowls and leave to cool down.
Wash the red currants 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 into a pot. Boil until the fruit is soft. Sieve the fruit mousse to remove the stones. Add the gelatine to the hot mousse and mix it in until the gelatine is dissolved. Put the gelatine onto the tapioca pudding. Decorate with the rest of the fruit and peppermint leaves.

Enjoy your meal!

Try also:
Coconut-vanilla pudding with tapioca and fruit
Coconut quinoa pudding with apricots and peaches
Feather-light chocolate whip with aquafaba