Tapioca Pudding with Summer Berries

          

 Ingredients

• 550ml milk
• 1 black tea bag (optional)
• 1/2 tablespoon cardamom pods
• 125g tapioca or sago pearls (see note)
• 200ml light coconut milk
• 40g caster sugar     
• Palm sugar (see note) or brown sugar, to serve
• 400g fresh mixed berries
• 25g pistachio kernels, crushe

Directions

Preparation: 5seconds › Cook: 33min › Ready in: 33min 5seconds           

1.    Place the milk and tea bag (if using) in a saucepan and gently simmer over low heat for 3 minutes. Take the pan off the heat and discard the tea bag.

2.    Bash open the cardamom pods and smash the seeds with a mortar and pestle until crushed. Add to the milk.

3.    Rinse the tapioca under cold running water, then add to the milk. Stir in the coconut milk and caster sugar. Return pan to medium-low heat and simmer gently for 30-40 minutes, stirring regularly, until the mixture is thick and creamy. To serve, sprinkle tapioca with grated palm sugar or brown sugar, berries and crushed pistachios.

Note

Tapioca and sago pearls, and palm sugar are available in Asian food shops and selected supermarkets.

Utensils List

• Saucepan
• Serving Plates
• Spoons
• Pan
• Grater
• Mortar
• Pestle
• Serving Bowls
• Bowl

Ingredients List

• Milk
• Black Tea Bag
• Cardamom Pods
• Tapioca or Sago Pearls
• Coconut milk
• Caster Sugar
• Palm Sugar or Brown Sugar
• Mixed Berries
• Pistachio Kernels