When I was a child, a quick and easy dessert served for tea was pudding and kissel. Today when I think of my familly's favourite dessert, I think of pudding made from tapioca. I have made this dessert so many times, and every time I am impressed with the texture and the beautiful supple balls. Tapioca itself doesn't have any flavour. Our favourite is pudding made from tapioca with sour fruits. This time I mixed vanilla tapioca with coffee tapioca and sour pomegranate and blueberries.

Ingredients (for 4 people)
400ml of coconut milk
400ml of milk
80g of tapioca
3 teaspoons of sugar
1 teaspoon of vanilla essence
2 pieces of milk chocolate
2 pieces of dark chocolate
1 strong espresso
pomegranate
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 2/3 of the pudding into some small bowls. Add the chocolate and espresso to the rest of the pudding and mix them in. Put the chocolate-coffee pudding into the bowls. Leave to cool down. Decorate with the pomegranate and blueberries before serving.

Enjoy your meal!

Try also:
Springtime citrus tapioca
Strawberry tapioca pudding with white chocolate – a dessert for the beginning of the holiday.
Light and fluffy dessert with aquafaba, white chocolate and currants