The winter in the kitchen smells of gingerbread, nuts, chocolate and cranberries. Today I would like to share with you the recipe for a dessert which excellently combines these ingredients. It is a great idea for dessert after Christmas dinner, but you may prepare it whenever you like. This dessert could be a way to use up the gingerbread cookies after Christmas when everybody has got bored with them. In my family it isn't possible. I have to hide our gingerbread cookies to have a few left for Christmas.

I prepare coconut-vanilla tapioca, white like the snow, for this dessert. But if you like, you can prepare chocolate tapioca or add some cinnamon when cooking.

Ingredients:
60g of tapioca
400ml of coconut milk
200ml of milk
2 teaspoons of sugar
1 teaspoon of vanilla essence
a couple of gingerbread cookies
a couple of walnuts
fruit
300g of cranberries
orange juice
3 tablespoons of maple syrup
nut cream
3 big tablespoons of nut butter
1 tablespoon of maple syrup
3 tablespoons of warm water
a pinch of salt

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 cranberries and put them with the orange juice and maple syrup. Boil until the fruit is soft and then blend it. Sieve the cranberry mousse to make a smooth texture.
Blend the nut butter thoroughly with warm water, the maple syrup and salt. Put the nut cream and cranberries onto the tapioca pudding. Sprinkle with the crushed gingerbread cookies and walnuts.

Enjoy your meal!

Try also

Chocolate version of chia dessert
How to use gingerbread cookies, i.e. a yummy dessert with chia seeds
On the Christmas table – Christmas Eve cranberry kissel