Bobica blackcurrant pudding with tapioca pearls

Ingredients:

• 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

Preparation:

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.

Notes:

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!