Ingredients (serves 2-4)
|60 g tapioca pearl|
|20 ml fat coconut cream|
|30 ml water|
|50 g erythritol or other sweetener|
|grated zest of 1 untreated lemon|
|1 tsp honey (I used rapeseed honey)|
|1 pinch of vanilla powder|
|fresh basil, about 6 leaves sliced|
|3 kiwis, peeled, cut into small cubes|
Vitamin C is perhaps the best known vitamin and everyone knows that it is very important to supplement. But why? Here's a non-exhaustive list of examples: it reduces the duration of colds and the frequency of colds in athletes. In addition to its anti-inflammatory effects, it increases bone density and collagen synthesis, skin firmness and recovery from injury. It is good for the cardiovascular system and even relieves fatigue. Kiwi has a vitamin C content of 93 mg/100 g.
Place the tapioca pearls in a saucepan, add the coconut cream and water, stir and leave to soak for about 10 minutes. After 10 minutes, add the erythritol and start cooking on low heat. Cook over low heat, stirring every minute or so, for a total of 20 minutes. Cook slowly to allow time for the pearls to soften evenly and not stick or get stuck to the bottom of the pan. When the 20 minutes are up and you can see that the pearls are nicely swollen and have a creamy white consistency, remove from the heat and stir in 3/4 of the grated lemon zest and set aside. Mix the honey and vanilla into the two kiwis and cook in a small saucepan for a few minutes, leaving the third kiwi raw. Finally, mix all the kiwis with the basil and the remaining lemon zest and serve on top of the cooled tapioca pudding.