Ingredients
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1 cup tapioca pearls
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2 cups coconut milk (homemade or store-bought)
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1/2 cup fresh mango, diced
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1/2 cup fresh pineapple, diced
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1/4 cup fresh passion fruit pulp
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1/4 cup shredded unsweetened coconut
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2 tablespoons agave nectar or maple syrup (optional, for sweetness)
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1 Fresh mint leaves for garnish
Directions
Enjoy this Brazilian-inspired vegan tapioca breakfast immediately while it’s still warm and the flavors are at their peak!
Feel free to customize this breakfast with your favorite seasonal fruits for an authentic Brazilian experience.
Steps
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1
Done
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Start by soaking the tapioca pearls in 1 cup of coconut milk for 30 minutes or until they become plump and translucent. |
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2
Done
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In a non-stick skillet over medium-low heat, add the soaked tapioca pearls along with the remaining 1 cup of coconut milk. Stir constantly until the mixture thickens and becomes a smooth, pudding-like consistency (approximately 10 minutes). |
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3
Done
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Remove the tapioca pudding from heat and let it cool for a few minutes. If you prefer it sweeter, you can add agave nectar or maple syrup at this stage. |
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4
Done
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While the tapioca is cooling, prepare your fresh fruit toppings. Dice the mango and pineapple into small pieces and scoop out the passion fruit pulp. |
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5
Done
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To assemble, divide the tapioca pudding into serving bowls or plates. Top each serving with a generous amount of diced mango, pineapple, and passion fruit pulp. |
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6
Done
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Sprinkle shredded unsweetened coconut on top of the fruit for an extra layer of flavor and texture. |
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7
Done
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Garnish with fresh mint leaves for a burst of color and a hint of freshness. |
