Ingredients
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1 cup tapioca pearls
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1 cup unsweetened coconut milk
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2 ripe bananas, sliced
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1/2 cup fresh strawberries, diced
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2 tablespoons agave syrup or maple syrup
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1/4 cup shredded unsweetened coconut
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1/4 cup chopped fresh mint leaves
Directions
Serve your vegan Brazilian tapioca breakfast immediately while it’s warm and enjoy the delightful combination of textures and flavors.
Tapioca pearls can be found in most grocery stores or specialty markets. Adjust the sweetness to your preference by adding more or less agave syrup. Enjoy this breakfast as a unique and satisfying way to experience the flavors of Brazil in a vegan and gluten-free dish.
Steps
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1
Done
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Place the tapioca pearls in a large bowl and cover them with warm water. Allow them to soak for about 30 minutes, or until they become soft and pliable. |
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2
Done
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Drain the soaked tapioca pearls and transfer them to a non-stick skillet or frying pan. Heat them over medium-low heat, constantly stirring until they become translucent, which should take about 5-7 minutes. Remove them from the heat and set aside. |
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3
Done
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In a separate saucepan, gently warm the coconut milk over low heat. Be careful not to boil it; you just want to warm it through. |
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4
Done
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To assemble, place a portion of the cooked tapioca pearls onto a plate. Top with sliced bananas and diced strawberries. |
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5
Done
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Drizzle agave syrup (or maple syrup) over the fruits and tapioca pearls for a touch of sweetness. |
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6
Done
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Pour the warm coconut milk over the tapioca and fruit. |
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7
Done
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Sprinkle shredded coconut and fresh mint leaves on top for added flavor and texture. |
