Tapioca Pudding with Raspberry

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(2 votes)
Tapioca Pudding with Raspberry
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
418
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie418 cal.(20 %)
Protein4.63 g(5 %)
Fat28.9 g(25 %)
Carbohydrates41.08 g(27 %)
Sugar added13.74 g(55 %)
Roughage6.88 g(23 %)
Vitamin A75.32 mg(9,415 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.43 mg(12 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.47 mg(21 %)
Vitamin B₆0.11 mg(8 %)
Folate38.72 μg(13 %)
Pantothenic acid0.59 mg(10 %)
Biotin2.26 μg(5 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C29.84 mg(31 %)
Potassium411.74 mg(10 %)
Calcium58.13 mg(6 %)
Magnesium60.35 mg(20 %)
Iron2.06 mg(14 %)
Iodine4.06 μg(2 %)
Zinc1.14 mg(14 %)
Saturated fatty acids21.36 g
Cholesterol28.15 mg

Ingredients

for
4
Ingredients
40 grams Tapioca
300 milliliters Coconut milk
100 milliliters Whipped cream
3 Tbsps sugar
2 Tbsps roasted, chopped Peanuts (without salt)
400 grams Raspberries
1 Tbsp honey
1 Tbsp lemon juice
How healthy are the main ingredients?
RaspberryCoconut milkWhipped creamsugarhoneyPeanuts

Preparation steps

1.

Put tapioca in a bowl, cover with hot water and soak for about 10 minutes.

2.

Bring the coconut milk, cream and sugar to boil, switch the heat to lowest setting, pour in the tapioca and let simmer for about 20 minutes while stirring, over low heat until the beads are transparent. Remove from the heat and let cool. Should the pudding be too thick, add a little water.

3.

Rinse the raspberries and put some aside for garnishing. Puree the remaining berries and strain finely through a sieve. Stir in the honey and lemon juice and distribute among 4 glasses. Fill with the pudding and serve garnished with the remaining raspberries.

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