Warm Tapioca with Rhubarb
Tapioca pearls are made from the starch extracted from the cassava root, which is native to South America.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Warm Tapioca with Rhubarb
Ingredients
Instructions
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In a saucepan, bring water to a boil. Add tapioca pearls and cook for 15 minutes or until translucent. Drain and set aside.
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In another saucepan, combine rhubarb, sugar, and vanilla extract. Cook over medium heat until rhubarb is soft and syrupy, about 10 minutes.
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In serving bowls, layer the cooked tapioca pearls, rhubarb compote, and coconut milk.
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Sprinkle with toasted coconut flakes.
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Serve warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 35g12%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
