Summer Tapioca Pudding

Ah summer. How I wished for your visit the minute winter reared it’s chilly head…

Summer. When the washing dries to a crisp after only 2 hours. When it’s already 25 degrees by the time we finish breakfast. When it’s all dim inside the house because we close the blinds and curtains to keep out the sneaky glare of the hot sun. When it’s even too hot to wear a singlet and shorts to bed.

When it’s MANGO season! Mangoes here in my cereal, mangoes there in little cubes in a bowl – mangoes everywhere in my smoothie!


Summer brings a plethora of yummy tropical fruits – watermelon, lychees, cherries, strawberries and blueberries. And mangoes.

Ah mangoes, how I miss you when all I have during dreary winter is apples and oranges and pears.

But enough of dreariness! Winter is a distant 5 and a half months away, and summer is everywhere NOW! Let us revel in the fruits that summer has to bear…and make tapioca pudding topped with my favourite coloured tropical fruits – and that includes MANGO!


What an amazing colour combination!

I chanced upon a tapioca pudding recipe in the newspaper a while ago and it brought back memories of my childhood when my mum used to make it for us. The childhood version I had didn’t have any tasty fruit on top, even though we always only seemed to have it in summer, and it was a lot runnier than how I make it. But I still remember it being yummy and sweet and full of summeriness!

My take on the pudding has a lot less sugar, but I still have to confess that it’s a pure carb-fest (tapioca is made from the starch of the cassava plant, a root vegetable)… but sometimes a carb-ie detour is just what one needs when one decides to indulge : )

Tapioca Pudding with Summer Fruits

Gluten free

Serves 6


  • 2 tins of coconut milk
  • 500 ml of milk
  • 1/4 cup of sugar
  • 1/3 cup small tapioca pearls
  • Mango, watermelon and blueberries – or whatever fruit you like.

Let’s make pudding!

  • Mix all the ingredients except the fruit together in a pot and soak for about 20 minutes
  • Turn the heat onto a medium heat and bring to a simmer for about 20 minutes or until the pearls become soft and translucent


  • Make sure you stir every few minutes, making sure to scrape the bottom of the pot and move the pearls around otherwise the pearls will stick to the bottom and burn
  • Take the pot off the heat and let it cool and then chill in the fridge
  • Chop the larger fruit into little cubes so all the fruit are basically the same size
  • Spoon the tapioca into bowls and top them with the fruit
  • Garnish with a mint leaf if you’re so inclined!


  • The pudding can also be eaten warm, in which case you can enjoy it during winter
  • The pudding will become gluggy after you’ve chilled it, but it’s still very yummy! If you don’t want to eat it warm but not keen on glugginess, you could add a little bit of water or more coconut milk to make it runnier.
  • Also, if you’re not keen on milk, just substitute the milk for water instead. This does mean that you’ll get a thinner consistency, but I think it’ll be just as good.










Coconut Flour Brownies

If you took a quick look in my pantry, you’d think I’d be able to live off it for at least 2 months if all the supermarkets were hit by exploding space rocks sent by greenie aliens gleefully plotting to make us more self-sustainable.

But that’s all just speculation (about my pantry content). So if the above does happen, I don’t want to go to the cupboard and find it bare – of food actually within the limits of their use by date.

And so I found the 1 kg bag of coconut flour bought late last year because I’m a sucker for a good marketing spiel – High in fibre! Digestible carbohydrates! Low GI! Healthy fats! And never thought through how I would use them in a practical way in my everyday life (I’m also looking at you agave syrup).

So my first foray into the world of the coconut flour was coconut flour pancakes. Six eggs and some coconut flour later, Soccer Boy cried for his ‘usual’ while Panda gagged. The texture was grainy, the combined smell of the eggs and coconut was too strong and a little unpleasant, and it just tasted heavy. I ended up wondering what the hell I was going to do with 15 pancakes (we’re kind of on a sustainability and reducing waste kind of theme here so I won’t tell you what I did with them).

Not to be deterred, and aware that the count-down to its use by date would be soon approaching, but strangely confident that the aliens wouldn’t make their move until I used up the coconut flour and replaced it with something that the Cherubs would actually eat in our lock-down, I present to you my quick and easy 1 bowl, 1 spoon Coconut Flour Brownie Recipe.


Coconut Flour Brownies

(Gluten free)


  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • 1/2 butter, melted
  • 1/3 cup honey or maple syrup
  • 3 eggs at room temperature
  • 1 teaspoon vanilla bean paste
  • Icing sugar (optional)

Let’s bake!

  • Preheat oven to 150°
  • Line a 20 x 20 baking tin with baking paper so it covers the bottom and sides
  • Put all ingredients except the icing sugar in a large bowl and mix until well combined
  • Transfer to tin and smooth down with a spatula
  • Bake for 30 mins or until a skewer inserted into the middle of it comes out clean
  • Leave to cool in tin
  • Dust with icing sugar if desired, but they’re just as good without


  • If the mixture is thick and hard to smooth down, just do what you can and put it into the oven. Wait 10 mins, then take it out to smooth down when it’s warmed up a little.
  • I find honey is a little too thick to use in the winter with this recipe, so I prefer to use maple syrup in the colder months.
  • The flower in the image is an edible native violet that we’ve got growing in our garden. It tastes like mild grass.
  • The original recipe asked for 1/2 a cup of honey or maple syrup, but I found it a little too sugary for my liking so I’ve reduce the quantity.
  • You can substitute coconut oil for the butter if you want to make it a paleo brownie. The Cherubs found the coconut oil version too strong on the coconut.