Ingredients
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1 cup hydrated tapioca flour (beiju or goma de tapioca) hydrated tapioca flour1 cup hydrated tapioca flour (beiju or goma de tapioca)
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1/2 cup frozen açaí purée, unsweetened frozen açaí puree1/2 cup frozen açaí purée, unsweetened
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1 ripe banana banana1 ripe banana
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2 tablespoons coconut yogurt coconut yogurt2 tablespoons coconut yogurt
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1 tablespoon maple syrup or agave (optional) maple syrup1 tablespoon maple syrup or agave (optional)
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1/4 teaspoon vanilla extract vanilla extract1/4 teaspoon vanilla extract
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Pinch of salt saltPinch of salt
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1/2 cup diced mango mango1/2 cup diced mango
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1/2 cup diced pineapple pineapple1/2 cup diced pineapple
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2 tablespoons toasted coconut flakes toasted coconut flakes2 tablespoons toasted coconut flakes
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Fresh mint leaves (for garnish) mint leavesFresh mint leaves (for garnish)
Directions
Inspired by Brazilian café breakfasts, this vegan recipe combines tapioca—a staple from the Amazon—with açaí, banana, and seasonal fruits for a rainbow-colored, energizing start to your day. Naturally gluten-free and packed with antioxidants, it’s as nourishing as it is delicious!
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