Tapioca Pudding is a favourite and popular low-carb diet. Its one of those comfort foods that conjures up happy childhood memories. It’s actually really easy to make and it fits perfectly in my cooking theme for a special sunday breakfast. Tagged “Simple without being simplistic” am sure you wondering what that means ……*smile* . i’ll show you with the recipe you are about to read.
Ingredients
– A jar of dry tapioca
– A can of milk- (I used Coconut milk)
– Sugar – (I used brown sugar) – regulate as needed
Method
– Preheat the oven to 200’C
– Heat the tapioca and the milk in a non stick pot, let it boil while stirring continuously.
– Simmer gently for 15 mins or until thick and creamy
– Remove from heat and stir in the sugar to taste
– Bake it for about 30 mins till you see a whitish brown colour. (My non stick pot is oven proof)
– Serve cold with red seedless grapes, blueberries, strawberries,
and apple clusters. …..Bon apetit!
