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!
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
- 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.