We haven’t prepared new puddings for quite a long time, maybe because wee were a bit lazy or maybe because we have prepared only the mahlabia for its fresh taste 😉 … However, since we have plenty of mint in the garden we decided to prepare a new recipe, firstly changing the flavour of dessert and then its consistency by using tapioca pearls to give the pudding a very nice texture… And after a few test the mint and tapioca pudding was born!
The preparation of the pudding is super fast and very simple, you can also stir less often because the tapioca pearls never form any lumps, but be careful not to burn the milk 😉 . For best results tapioca should be soaked before using them, you can just leave them half an hour in cold water, drain them and they’ll be ready to be used.
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Mint and tapioca pudding
- 1 l of milk
- 170 g of tapioca pearls
- 120 g of sugar
- 1 vanilla pod
- 5-6 fresh mint sprigs
Soak the tapioca pearls in cold water for 30 minutes.
Mix milk, mint, vanilla and sugar and put on the stove, bring to a boil then reduce the heat and cook for 5-10 minutes.
Remove mint leaves, drain the tapioca pearls and pour them into the pudding. Bring again to boil, and continue cooking until the pudding thickens and tapioca pearls become transparent.
Pour the pudding into small bowls and let cool. Decorate with a mint leaves:) .