Breakfast in heaven!
Chocolate Orange Chai
Paleo Banana Bread
Baked Berry Crumble
Coconut Pearl Pudding
I think when I made all of this it must have been a full moon. I really can't stop cooking when the tide is high, but we are always very glad! When I posted this photo so many ladies asked me for the recipes. A sign of a good breakfast.
Today I'm going to share with you the recipe for the pearl pudding pictured here.
It is so easy and versatile. It's also vegan and gluten free, and makes a delicious, satiating and comforting breakfast, snack, or dessert – especially for new mamas. I hope you enjoy.
1 can of full fat coconut milk (I use Native Forest)
1.5 cups water
1/4 cup tapioca pearls
2 tbsp chia seeds
1-3 tbsp maple syrup (to taste)
pinch of vanilla powder
Bring the coconut milk plus another 1.5 cups of water to a gentle simmer on your stove top. Add the tapioca pearls and whisk well. Keep stirring. It will take around 20 minutes for the pearls to fully cook. When they are softened to your liking, stir in the chia seeds, vanilla and maple syrup. Let cool for 10 minutes or more. (It will set further upon cooling)
Serve with caramelized banana, fresh berries or with the baked berry crumble pictured above.