Ingredients:
Base Pudding:
1/3 cup small tapioca pearls, cooked
2 cups coconut milk (canned, full-fat)
1 cup almond milk
3 tablespoons chia seeds
2-3 tablespoons honey or maple syrup (optional)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
Pinch of sea salt
Fresh Fruit Topping:
1 mango, diced
1 cup pineapple chunks
1 cup strawberries, sliced
1 kiwi, sliced
1/4 cup passion fruit pulp (about 2 passion fruits)
1 tablespoon fresh lime juice
Fresh mint leaves for garnish
Instructions:
Soak tapioca pearls in 1 cup of water for 30 minutes.
Drain the soaked tapioca and add to a medium saucepan with coconut milk and almond milk.
Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
Cook for 15-18 minutes until tapioca pearls become translucent with a small white center.
Remove from heat and stir in chia seeds, honey, vanilla, cinnamon, and salt.
Let the mixture cool for 15 minutes, then transfer to a container and refrigerate for at least 4 hours or overnight.
While pudding sets, prepare fruit topping by combining all fruits with lime juice in a bowl.
To serve, divide the pudding between four glasses or bowls, top with fruit mixture, and garnish with mint leaves.
Chef's Tips:
For creamier pudding, stir occasionally while cooling
Add a tablespoon of coconut yogurt for extra tanginess
Experiment with seasonal fruits
For extra texture, sprinkle with toasted coconut flakes
Make in individual jars for grab-and-go breakfast or snacks