NUTRITIOUS  PUDDING MEDLEY

Creamy tapioca pearls, zesty orange, tropical coconut milk and floral blueberries combine in a single dish to deliver a super nutritious sweet treat that tastes as delectable as it looks. Enjoy a delicious gluten-free dessert finale that is a healthy alternative for anyone watching their dietary cholesterol and saturated fat intake.

 Serves 4

INGREDIENTS

Orange tapioca

20 g quick-cook tapioca

4 Navel oranges or 100 ml orange juice

10 g agave syrup

Coconut pudding

125 g coconut milk

10 g agave syrup

10 g lemongrass stalks, crushed to release the flavour

4 g fresh lemon juice

1 g agar-agar

Blueberry ragu

100 g fresh or frozen blueberries

10 g agave syrup

METHOD

Orange tapioca

1. If using, juice the fresh oranges to obtain 100 ml of juice
2. On a medium heat, cook the tapioca with the orange juice for around 4 minutes, stirring until the tapioca pearls are completely translucent and the mixture thickens
3. Divide between 4 serving dishes and spread out to create a disc
4. Chill in the fridge for 20-30 minutes

Coconut pudding

1. In a medium saucepan, bring the coconut milk, agave, lemongrass and lemon juice to a boil then reduce to simmer for 15 minutes, stirring occasionally
2. Remove from the heat, add the agar-agar and mix
3. Using 2 tablespoons, shape into quenelles and chill in the fridge for 15 minutes

Blueberry ragu

1. Combine the agave syrup and fruit in a saucepan and bring to the boil on a medium-high heat
2. Reduce the heat to a simmer and cook for 8 minutes, stirring often, until the blueberries have all popped

 To serve

1. Place the chilled quenelles on top of the orange tapioca disc
2. Garnish with the slightly cooled blueberry ragu

To your Best Life,

Your Chenot Wellness Team