Ingredients
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1 cup tapioca pearls
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1 1/2 cups unsweetened coconut milk
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2 ripe bananas, sliced
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1/4 cup shredded unsweetened coconut
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2 tablespoons agave syrup or maple syrup
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1/2 teaspoon ground cinnamon
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1 A pinch of salt
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1 Fresh berries (optional, for garnish)
Directions
Serve your Brazilian-inspired vegan tapioca breakfast bowls warm and enjoy the unique flavors of Brazil to kickstart your day!
Tapioca pearls are naturally gluten-free and a staple in Brazilian cuisine. Be sure to use unsweetened coconut milk for a healthier option, and feel free to customize your toppings with your favorite fruits and nuts for added variety. Enjoy your taste of Brazil!
Steps
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1
Done
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Rinse the tapioca pearls under cold water until the water runs clear. Drain well. |
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2
Done
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In a saucepan, combine the coconut milk and tapioca pearls. Bring the mixture to a boil, then reduce the heat to low. Simmer, stirring frequently, for about 10-15 minutes or until the tapioca pearls are translucent and have a slightly jelly-like consistency. |
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3
Done
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While the tapioca is cooking, mix the sliced bananas, shredded coconut, agave syrup, ground cinnamon, and a pinch of salt in a separate bowl. Set aside. |
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4
Done
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Once the tapioca is ready, remove it from heat and let it cool for a few minutes. |
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5
Done
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To assemble the breakfast bowls, divide the tapioca mixture into serving bowls. Top with the banana-coconut mixture and fresh berries if desired. |
