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.