Tapioca Pudding
Ingredients
- Ingredients
- 40 grams Tapioca
- 300 milliliters Coconut milk
- 200 milliliters whipped Soy creamer
- 3 Tbsps sugar
- 4 Peaches
- 1 tsp cinnamon
- 60 milliliters Sparkling wine
- Edible flowers (such as Yasmin, nasturtium)
Preparation steps
Soak the tapioca pearls in hot water for about 10 minutes.
Bring the coconut milk, 100 ml (approximately 1/2 cup) soy cream and the sugar to a boil. Lower the heat, add the tapioca and simmer for about 20 minutes, stirring constantly. Remove from the heat and let cool. If the pudding is too thick, add a little water.
Rinse the peaches, halve and remove the pits. Grill the peaches for about 10 minutes, turning occasionally. Sprinkle with cinnamon. Remove from the heat and let cool. Cut half of the peaches into small cubes. Mix the peach cubes with the sparkling wine and pour into glasses. Add the tapioca pudding. Top with a peach half.
Whip the remaining cream until stiff. Place a dollop of the cream on each peach. Serve garnished with edible flowers.
