Tapioca Pudding

Tapioca are these starchy pearls extracted from the Cassava root (Manihot esculenta). They have a gooey, sticky, and bouncy texture, a neutral flavor, and not many nutrients. Tapioca is considered cooling, therefore it is great for reducing excess heat and for treating conditions caused by it. This includes headaches, heartburn, hyperacidity, inflammation in the intestines, period cramps, and others.

Although devoid of micronutrients, tapioca pearls can still be beneficial when eaten in moderation, by the right person, at the right time. They are easy to digest for those with weak digestion or IBS (irritable bowel syndrome), are good for people suffering from vertigo, migraines, headaches, and a burning sensation in the stomach, and they provide an available source of energy. However, when consumed in excess, tapioca may cause constipation, stagnation and weight gain, due to its sticky, astringent and clogging nature.

This refreshing pudding recipe is lightly sweetened, a little tangy from the lemon, and cooling from the coconut milk. The floral notes of lavender add elegance and a calming effect on the body and mind.

Serves 5-7

Ingredients:
1 cup small tapioca pearls
7 cups boiling water
2 cups coconut milk (you can also use almond milk)
1/2 cup water
1 tbsp sweetener (stevia, coconut sugar, jaggery, erythritol, or maple syrup)
1/4 tsp Himalayan rock salt
2 tsp vanilla extract

Flavoring:
1 tbsp lemon zest
1 tbsp grated fresh ginger
1/2 tsp dried lavender

Get creative with the flavors! Use orange zest instead of lemon zest, add spices like cardamom, star anise, saffron, or turmeric instead of ginger, and other herbs like geranium, mint, lemongrass, or rose petals instead of lavender. You can add coconut flakes, nuts, raisins, goji berries, pomegranates, and mangoes.

Garnish:
4 tbsp grated fresh ginger
1-2 tbsp raw honey
2 tbsp lemon juice
1 tsp lemon zest
A sprinkle of lavender buds

Preparation Method:
– In a medium pot, bring the water to a boil and add the tapioca pearls.
– Stir continuously to prevent the tapioca from clumping together.
– Cook it for 6-7 minutes until they turn translucent.
– Strain the water out using a strainer, keeping only the cooked pearls. Wash the tapioca pearls with fresh water to prevent them from sticking together. Set it aside to drain for a few minutes.

– Wash the same pot.
– Add 2 cups of coconut milk, 1/2 cup of water, salt, vanilla, sweetener of choice, lemon zest, ginger, and lavender. Let the milk come to a boil.
– Strain the flavored coconut milk from the spices and aromatics.
– Add the strained milk to the pot, add the cooked tapioca pearls, and stir the mixture.
– Let the tapioca cook in the milk on a low flame for another 12 minutes. Stir it from time to time, and allow it to simmer and absorb the flavors of the coconut milk.
– Turn the heat off and cover with a lid. Let it sit for another 15 minutes.
– Pour the tapioca into small ramekins, and let it chill in the fridge for at least 3 hours or overnight.

– For the ginger and lemon-infused honey topping, mix the grated ginger, lemon juice and zest, honey, and lavender in a small container and allow it to infuse for 3 hours or overnight.
– Serve the tapioca pudding with a spoonful of the honeyed ginger on top, chilled or at room temperature.

Notes:
– This recipe is best for Pitta individuals
– It will cause weight gain in Kapha individuals