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 tablespoons agave syrup or maple syrup
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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 shredded coconut
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1 tablespoon chia seeds
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1 Fresh mint leaves for garnish (optional)
Directions
This breakfast recipe is best enjoyed fresh, but you can prepare the tapioca pearls in advance and store them in the refrigerator. Just reheat them gently with a bit of coconut milk before serving. Feel free to customize your toppings with other seasonal fruits for variety!
Feel free to adjust the sweetness by adding more or less syrup according to your preference. This recipe can be customized with various seasonal fruits to suit your taste.
Steps
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1
Done
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Start by soaking the tapioca pearls: Place the tapioca pearls in a large bowl and cover them with warm water. Allow them to soak for about 20-30 minutes or until they become soft and translucent. |
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2
Done
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Drain and rinse: After soaking, drain the tapioca pearls and rinse them thoroughly under cold water. This will remove any excess starch. |
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3
Done
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Cook the tapioca: In a medium saucepan, bring the coconut milk to a gentle simmer over medium-low heat. Stir in the soaked tapioca pearls and continue to simmer, stirring frequently, for about 10-15 minutes or until the pearls become translucent and the mixture thickens. Stir in the agave syrup or maple syrup and mix well. Remove from heat and let it cool slightly. |
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4
Done
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Prepare the toppings: While the tapioca is cooling, prepare your toppings. Combine the diced mango and pineapple in a bowl. |
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5
Done
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Assemble the breakfast bowls: Divide the cooked tapioca evenly into serving bowls. Top each bowl with the fresh fruit mixture, shredded coconut, chia seeds, and a few fresh mint leaves for garnish if desired. |
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6
Done
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Serve and enjoy: Your Brazilian-inspired vegan tapioca breakfast is ready to be devoured! Serve it warm and enjoy the tropical flavors. |
