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
- If using, juice the fresh oranges to obtain 100 ml of juice
- 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
- Divide between 4 serving dishes and spread out to create a disc
- Chill in the fridge for 20-30 minutes
Coconut pudding
- 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
- Remove from the heat, add the agar-agar and mix
- Using 2 tablespoons, shape into quenelles and chill in the fridge for 15 minutes
Blueberry ragu
- Combine the agave syrup and fruit in a saucepan and bring to the boil on a medium-high heat
- Reduce the heat to a simmer and cook for 8 minutes, stirring often, until the blueberries have all popped
To serve
- Place the chilled quenelles on top of the orange tapioca disc
- Garnish with the slightly cooled blueberry ragu
To your Best Life,
Your Chenot Wellness Team