PURPLE SWEET POTATO TAPIOCA PUDDING

INGREDIENTS

  • ½ of a medium purple sweet potato, about 1 scant cup
  • about 2 cups water
  • ¼ cup small tapioca pearls
  • 1 cup unsweetened almond milk, or milk of choice
  • 3 tbsp coconut cream
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 2 tbsp maple syrup, to taste (or sweetener of choice)
  • Coconut yogurt and black sesame tahini, to decorate (optional)
PURPLE SWEET POTATO TAPIOCA PUDDING #dessertrecipes


INSTRUCTIONS

  1. Wrap a washed sweet potato in aluminum foil and bake at 350°F for 60 to 65 minutes, or until very soft and thoroughly cooked. Let it cool before attempting to peel it.
  2. Bring the 2 cups of water to a boil in a small saucepan. Once at a boil add the tapioca pearls and boil for 2 minutes. Then, cover the pot with a lid, turn off the heat, and let it sit for 20 to 30 minutes, or until the tapioca pearls are completely clear and no white centers remain.
  3. Drain the cooked tapioca pearls over a very fine sieve and rinse with cold water. Set aside. This step can be done in advance. Store cooked tapioca pearls in a container in the fridge.
  4. Full instructions visit @radiantrachels

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