Serves:2
INGREDIENTS:
1 1/2 cup unsweetened almond milk
1/4 cup sabudana
1 tbsp coconut sugar/ jaggery powder
2 tbsp almonds, crushed
1 pinch sea salt
1/2 tsp Cardamom powder/ buds
METHOD:
- Pre-soak the tapioca pearls in 1/2 of the almond milk (3/4 cup) for at least an hour to two.
- After they have soaked, transfer into a pot and add in the rest of the milk and heat until it has a gentle boil and then reduce to a simmer. Add in the sea salt, sweetener, amondst, cardamom powder and stir.
- Make sure the heat isn’t too high so the bottom of the tapioca doesn’t burn.
- Leave to simmer for around 15-20 minutes and occasionally stir.
- Once it has thickened (it will continue to thicken after it cools), remove from heat, give a last stir and transfer into a container once it has cooled down a bit and let it chill in the fridge.
NUTRITION CONTENT:
| Energy ( kcal) | Carbs(gm) | Protein(gm) | Fat(gm) | Fiber(gm) |
| 246 | 29.7 | 6.6 | 11.3 | 1.3 |
