Tapioca Pudding with Raspberry
(2 votes)
(2 votes)
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)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 4.63 g | (5 %) | ||
| Fat | 28.9 g | (25 %) | ||
| Carbohydrates | 41.08 g | (27 %) | ||
| Sugar added | 13.74 g | (55 %) | ||
| Roughage | 6.88 g | (23 %) |
more nutritional values
| Vitamin A | 75.32 mg | (9,415 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.43 mg | (12 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 2.47 mg | (21 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 38.72 μg | (13 %) | ||
| Pantothenic acid | 0.59 mg | (10 %) | ||
| Biotin | 2.26 μg | (5 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 29.84 mg | (31 %) | ||
| Potassium | 411.74 mg | (10 %) | ||
| Calcium | 58.13 mg | (6 %) | ||
| Magnesium | 60.35 mg | (20 %) | ||
| Iron | 2.06 mg | (14 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 1.14 mg | (14 %) | ||
| Saturated fatty acids | 21.36 g | |||
| Cholesterol | 28.15 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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