Bobica blackcurrant pudding with tapioca pearls
- 80 g tapioca pearls
- 650 mL milk (coconut, almond, rice, goat’s…)
- 120 mL water
- 1 tbsp honey or any type of sweetener
- 3 tbsp blackcurrant powder by Bobica
Pour the water over the tapioca pearls and leave for 20 minutes. Heat the milk in a pot on a low flame and when the milk heats up, add the tapioca pearls, honey (or any type of sweetener) to taste. Add the blackcurrant powder by Bobica. Keep mixing on a low flame for another 1-2 minutes. Pour the finished mix into a serving dish. Place into the fridge to cool.
The pearls can stay longer than 20 minutes, so the rest of the preparation takes 10 minutes. Without adding sweetener, the pudding tastes identical to blackcurrant. Try both out!