Tapioca Pudding with Spirulina

Name: Tapioca Pudding with Spirulina
Prep time: 30 min
Yield: 3
Ingredients: 60 g tapioca pearls; 200 ml water; 2 pinches sea salt; 1/2 packet coconut milk; 55 g xylitol; 1 tsp spirulina powder; 2 tsp vanilla extract; 60 g vanilla protein powder; 140 g light curd cheese; 1 tbsp xylitol; spirulina powder

Romana Henželova

30 min.

Comments

Easy dessert, snack and breakfast in a jar? 🤩 How about a tapioca pudding with a perfectly juicy texture, coconut milk and one secret ingredient? What? Spirulina, a superfood packed with vitamins and minerals that not only delivers super nutrients, but also a pretty green colour! Will you try it? 😋

Shop ingredients

Organic Coconut Milk – 400 ml – coconut dairy-free cream alternative, unsweetened and free from additives

£2.49

Bourbon Vanilla Extract – 20 ml – fragrant Bourbon vanilla from Madagascar

£8.49

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£89.99

Nutrition (1 serving) 1 cup

313 kcal
45 g carbohydrates
18 g fats
22 g protein

Per 3 portions

Base:

60 g tapioca pearls
200 ml water
2 pinches sea salt
1/2 packet coconut milk
55 g xylitol
1 tsp spirulina powder
2 tsp vanilla extract
60 g vanilla protein powder

Topping:

140 g light curd cheese
1 tbsp xylitol
spirulina powder

Instructions

First, rinse the tapioca pearls and let them swell in the water for a while.
Pour coconut milk over them, add salt and xylitol. Cook to a thick pudding. Add the vanilla and whisk in the protein powder.
Divide the bowls in half and mix the spirulina well into one.
Layer into the cups: first the green layer, then the white. Leave to cool. Before serving, layer the cottage cheese on top and sprinkle with spirulina.
Enjoy!