I was delighted to have this recipe included in the September 2014 issue of Nourish Magazine. It’s a really versatile and simple dish that you can whip up for breakfast (just soak the tapioca pearls in the orange juice overnight), send to school in a sealed container with a spoon for recess, or even as an after school snack or healthy dessert.
The tapioca has a starchy, creamy texture and you can use an endless combination of flavourings. Think seasonal fruits, nuts, pepitas, chia seeds, citrus zest … the list goes on! You can even drizzle over some rice malt syrup for a bit of extra sweetness.
½ cup tapioca pearls
200 ml freshly squeezed orange juice
1 medium-sized apple
½ cup Greek yoghurt
6 large strawberries
Seeds of ¼ pomegranate
Extra strawberries and pomegranate seeds, to garnish
In a large bowl, combine the tapioca pearls and orange juice. Cover and refrigerate overnight (or for at least 4 hours, until the pearls are soft and have absorbed most of the liquid).
The next day, peel, core and grate the apple. Add to the tapioca, along with the yoghurt, hulled and quartered strawberries and pomegranate seeds. Stir to combine.
Serve in small pots or bowls (approximately ¾ cup capacity). Garnish with extra strawberries and pomegranate seeds.
Makes 4 small serves.
Angela Drake says
Great recipe, can’t wait to try it. Can you give me the orange juice amount measured in cups for my USA measuring system? Thanks so much!
Hi Angela, a cup in Australia is 250 ml, so the amount of orange juice I used in this recipe would be just over 3/4 cup. My conversion app tells me that this is 6.76 fluid ounces in the US. Hope that helps!
I made them & loved them so much,..very Yum Yum too! Xx
Angela Montgomery says
How absolutely wonderful! I love sago, and had never thought of combining it with any liquid other that dairy or nut milk. I am delighted to learn that it will swell and soften without cooking, that is gold! Thank you. Have a great week.