Tapioca Raspberry Pudding

Ingredients

• 40 g tapioca
• 300 ml coconut milk
• 100 ml whipping cream
• 3 tbsp sugar
• 2 tbsp roasted, chopped unsalted peanuts
• 400 g raspberries
• 1 tbsp honey
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Place tapioca in a bowl and cover with hot water; let soak for about 10 minutes.

2. 2.

   Bring the coconut milk, cream, and sugar to a boil. Reduce heat to the lowest setting, add the tapioca pearls, and simmer while stirring on low flame for about 20 minutes until the pearls become translucent. Remove from heat and allow to cool. If the pudding is too thick, add a little water.

3. 3.

   Rinse the raspberries and set aside some for garnish. Puree the remaining berries finely and strain through a sieve. Stir in honey and lemon juice, then divide into four glasses. Pour the pudding over the berry mixture and garnish with the reserved raspberries before serving.