Creamy Strawberry Coconut Pudding

This is a refreshing, creamy, gluten-free dessert that requires 4 ingredients.

Ingredients:

800 grams of strawberries (fully ripe and washed)

1/2 cup (80 g) of mini tapioca pearls

1/2 cup (125 ml) of sweetened condensed milk (for a vegan version, use condensed coconut milk)

400 ml of full-fat coconut milk, room temperature (or you can use cream)

fresh mint leaves for serving (optional)

Directions:

1. Bring a pot of 1250 ml of water (or 5 cups of water) to a boil over high heat. Add the tapioca pearls, reduce the heat to medium, and cook for 10 minutes, stirring occasionally. Then turn off the heat, cover the pot, and let the tapioca soak in the hot water for 10-15 minutes (until it becomes translucent). If there is a white spot in the center of the tapioca, soak covered for 2-3 minutes.

2. Strain the cooked tapioca through a fine sieve and rinse the excess starch under cold running water until cool. Drain the excess water, then pour the tapioca into a large bowl.

3. Open the coconut milk package and stir with a fork. Then pour the coconut milk into the bowl with the tapioca.

4. Take 500 grams of strawberries (reserve the remaining strawberries for later); cut off the tops. Then put the strawberries in a blender. Add the condensed milk and blend until smooth.

5. Pour the strawberry mixture into the tapioca with coconut milk; Mix everything well. Taste the pudding and add a little more condensed milk if necessary (to make the dessert sweeter to your liking).

6. Cut the tops off the remaining strawberries and cut them into small cubes.

7. Divide the pudding among four dessert bowls or glasses. Top with the diced strawberries (or simply stir them into the pudding). Garnish with fresh mint and serve chilled!

Yield: 4 servings

Recipe: christieathome.com