SAFFRON TAPIOCA PEARLS
250 ml or 1 cup water
100 grams or 3 ½ ounces tapioca pearls
150 ml or ²⁄³ cup coconut milk 1 banana + 1 medjool date
Green stevia, to taste (or sweetener of choice)
1 tablespoon vanilla extract + 1 teaspoon saffron
Zest of ½ lemon
3 figs + 10 strawberries
2 tablespoons hazelnuts, crushed 1 Fill a medium-sized pot halfway with water and bring it to a boil. When it starts bubbling, pour in the tapioca pearls.
2 Simmer over medium heat and stir often. The pearls will start releasing starch into the water – this is fine. Turn heat to low and continue to simmer and stir for about 20 to 30 minutes, until the tapioca is completely translucent.
3 In the meantime, blend banana, coconut milk and date. Strain the tapioca pearls in a colander and rinse them with cold water to remove the excessive starch. Transfer the pearls back into the pot over low heat and add in the coconut mixture, vanilla, lemon zest, a bit of stevia and the saffron powder.
4 Simmer for 5 more minutes, until the liquid is absorbed. Pour the pudding into glass bowls, top it with pieces of strawberries and figs, some crushed hazelnuts and enjoy!
REPLACEMENTS: If you can’t find saffron, replace it with ½ teaspoon of cardamom and add some more vanilla extract. Alternatively you can blend a stick of vanilla in the coconut mixture.