Tapioca pudding with blueberries

  • Total Time

    3h 30m

  • Dificulty

    Medium

Ingredients

  • 3 Eggs
  • 2/3 cup Tapioca flakes
  • 2 cups Vegetable or skimmed milk
  • 200 milliliters Light coconut milk
  • 1 cup Skimmed-milk powder
  • 1 1/2 cups RAR Demerara Sugar (for the pudding)
  • 1 cup RAR Demerara Sugar (for the syrup)
  • 1 1/2 cups Fresh coconut
  • 1 package Blueberries

Instructions

  1. Soak the tapioca in the milk for 2 hours.
  2. Beat, using a mixer in medium speed, the other ingredients and half of the hydrated tapioca.
  3. Cook in a water bath for 45 minutes or until firm.
  4. Remove from the mould and chill.

Sweetened with

DEMERARA SUGAR See product
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