Blueberry Tapioca Pudding

A delicious dessert or breakfast that is, both light and balancing.Tapioca pearls are an Ayurvedic remedy for cooling the body in a Pitta imbalance. Typically a fasting food, it helps reduce stomach acids, aiding digestion. They are an instant source of calories and high in carbohydrates and some calcium.

Blueberries are beneficial for the liver and pitta pacifying. They are sweet and sour in taste so good for both Vata and Pitta. Not recommended for Kapha imbalance. Additionally blueberries are anti inflammatory, anti carcinogenic and really good for blood circulation.

Ingredients

2 cups Water (divided)

1/4 cup Tapioca Pearls (4 Tbsp)

1 cup Unsweetened Almond Milk (225 ml or coconut milk)

2 Cardamom Pods

1/4 tsp Cardamom

3 tbsps Coconut Sugar or Jaggery (Divided)

2 tbsps Sliced Almonds

1 cup Blueberries

1/16 tsp Saffron (Just a few threads )

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.

While the tapioca soaks, in a separate pot add a tbsp of water to the cup of blueberries and a tbsp of coconut sugar. Cook until the berries get juicy. remove from heat and cool for half an hour until the mixture gets a jelly like consistency.

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. Add the saffron threads mixed with a tsp of warm water. Lightly stir the pot so that the pearls don't clump together. Now add the almond milk. 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.

Pour the mixture into serving cups add the blueberry mixture on top. Serve warm or cold. Garnish with almonds before serving.