Rhubarb and Tapioca Pudding

When I was a kid my dad used to make us tapioca pudding. I recall we used to call it frogs eyes but for some reason that was awesome as a kid, as an adult, one would assume frogs eyes weren’t something to be enjoyed but I do still love tapioca

What you’ll need

1/3 cup of tapioca pearls

2 1/2 cups of coconut milk (or any milk of choice)

1 cup of coconut sugar

1/4 teaspoon of salt

1/2 teaspoon of vanilla essence

1 bunch of rhubarb

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Prep

Place tapioca and coconut milk in a saucepan and let it soak for 30 minutes.

Place on a medium to high heat and bring up to a gentle simmer. allow to simmer for 15 minutes until tapioca pearls turn translucent. (note if you have large pearls this will take longer). Stirring regularly.

Add 1/2 a cup of the sugar and continue to cook out until dissolved.

Remove from the heat and stir in the vanilla.

Meanwhile

Wash rhubarb and chop up into bite sized lengths.

Place in a pot with the rest of your sugar and 2 tablespoons of water and cover with a lid.

Bring up to a gentle simmer and cook for 15 minutes, stirring regularly to make sure it doesn’t catch but always put the lid back on.

Remove from the heat and leave to cool.

Plate it Pretty

layer up glasses or jars with tapioca then rhubarb and tapioca then rhubarb and refrigerate for approx 3 hours.