Tapioca pudding with mango puree for babies
published by Ioana Serea on March 8, 2021
When it comes to dessert, eh, the options are so many, and so varied, that we don't even know what to choose.
However, when we talk about puddings, this is where the range of options is narrow. In this category, one of the top 3 choices, at least for my family (and believe me I have picky at the table, na!, as in all families anyway), is tapioca pudding.
It's really delicious, and it's worth every minute of cooking – here we're talking about an hour where we don't do anything, because tapioca pearls stay hydrated, and 30 minutes of chewing in it while it's on fire.. So!
- 1/2 cup tapioca pearls (I used from Dried Fruits Supplier)
- 1/2 cup water
- 2 tablespoons stevia (I used from GrecoStevia) – pay attention to stevia parity – sugar! 1 tablespoon of stevia from GrecoStevia = 2 leagues of sugar!
- 3 cups milk and mango (I used from Bacania Tei)
To measure the ingredients I used a 300 ml graduated cup.
Preparation mode :
I left the tapioca pearls to hydrate in the water for an hour, until they absorbed all the water.
I put the milk with stevia and tapioca in a double-bottomed saucepan over a low heat, and mixed continuously for 30 minutes, until the milk dropped and the tapioca pearls became translucent.
I put in bowls and served with mango puree (you can serve with any kind of fruit puree, even with them cut small cubes).
It can be served both hot and cold.