Tapioca Rose Pudding

Tapioca pearls are an Ayurvedic remedy for cooling the body in a state of Pitta imbalance. Typically a fasting food, it helps reduce stomach acids, aiding digestion. They are an instant source of calories and high in carbohydrates, but have some calcium. Other nutrients like nuts are added to increase the benefits.

Serves 2

Ingredients

2 cups Water (divided)

1/4 cup Tapioca Pearls (4 Tbsp)

1 cup Unsweetened Almond Milk (225 ml)

2 Cardamom Pods

1/4 tsp Cardamom

1 tsp Rose Water

3 tbsps Coconut Sugar

2 tbsps Sliced Almonds

1 tbsp Dried Rose Petals

Directions

In a bowl add the tapioca pearls and cover with 1 cup of boiling water. Set aside for half an hour. The pearls should become translucent so there is no crunch left.

In a small pot empty the strained tapioca pearls and add the remaining water. Add the cardamom pods and cook for about 15 minutes on medium heat. Lightly stir the pot so that the pearls don't clump together. Now add the almond milk and rose water. Cook for another 10 minutes until the mixture looks well combined.

Turn off the heat and after a few minutes add the coconut sugar. You may need a bit more it depends on your taste. Add the almonds and rose petals.

Pour the mixture into serving cups and refrigerate for one hour. Garnish with a few more rose petals and almonds before serving.

More Flavour

Add maple syrup, honey, monk fruit sweetener, nutmeg powder

Additional Toppings

Top with shredded coconut, berries, banana slices, nuts or bee pollen