17 Mar Vegan tapioca pudding with green banana-spinach mousse
I wanted to use tapioca to make a healthy and nutritious dessert very long time ago. One day when I went to Asian store, I finally got tapioca!. I ate tapioca pudding for the first time when I was working in financial corporation. So, this dessert will always remind me of corpo-life, it is what it is. I remember that pudding I usually had was made of heavy cream, which we all know, is not very healthy and “fit”
As always, I decided to make healthier and better version of this dessert. To make tapioca pudding you need only few ingredients. Today I present to you the base, which you can decorate with your favorite toppings and fruits. At the top of my dessert I have green banana mousse with spinach. The combination of white and green makes the dessert looks phenomenal and extremely appetizing – I love green food! When I see green, my body produces countless number of endorphins.
But do you know what tapioca really is? Tapioca pearls are produced by drying the starch contained in tubers of cassava, a plant which is the equivalent of potato in South America and in Asia. Tapioca is hypoallergenic and tasteless. It does not contain gluten, therefore it is recommended especially for those who are struggling with allergies and hypersensitivity of the digestive system. It is also devoid of harmful cholesterol which makes it to be a great source of quick energy.
Pudding is creamy, delicate and very nutritious. Believe me, tapioca is great!
- 100g small tapioca pearls
- 3 cups of rice milk (or other vegetable milk : almond, milk, soy)
- ⅓ teaspoon salt
- beans of 1 vanilla pod
- juice of 1 lime
- 50g coconut oil
- 1 big banana
- 2 big handfulls of fresh spinach
- juice of 1 lime
- One day before, puur cold water over tapioca and leave overnight. The next day, pour out the water, rinse tapioca with fresh water and drain. Then put tapioca into the pot, add to the milk and cook for about 40 minutes, stir it often to prevent sticking. After 40 minutes, the pearls should be transparent, pudding should thicken and the liquid should be reduced by half. After this time add the salt, vanilla beans, lime juice and coconut oil. Mix it well, pour into bowls and put in the fridge for at least 4 hours until the mixture thickens.
- Just before serving, peel the banana and put it into the blender bowl. Then add the spinach, lime juice and blend until smooth. Pour the mousse over previously prepared puddings. Bon Appetit!
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