Coconut Milk With Tapioca Pearls

Ingredients:

1. 1 cup of tapioca pearls (without any coloring)

2. 2 cups of low fat coconut milk

3. 2 cups of organic soy milk

4. Sugar as needed

5. 5 whole cardamom pods

6. 1 teaspoon of organic vanilla extract

7. 1 Pandan leaf (optional)

Directions:

• Boil the pandan leaves in water on a gentle simmer for 30 minutes and strain and set aside.

• Cook the tapioca pearls in boiling water until tender and set aside.

• Bring the coconut milk and soy milk to a boil on a medium heat with the cardamom pods.

• Add the tapioca, pandan and vanilla extract, and the coconut and soy milk mixture and allow to simmer for about 30 minutes on a low flame.

• You can take out the cardamom pods and chill the mixture in the refrigerator.

• Serve in small glass bowls or wine glasses with cashews and blueberries sprinkled on top. You can add honey or agave in small measures if preferable.

Note: Pandan leaves can be found in the frozen food section of Asian food markets and is optional.

This desert is cooling on hot summer days and can also be a refreshing snack for the children. It is advisable to restrict the children from adding too many sweet ingredients to it and keep it to a minimum. The coconut and pandan give this snack a unique Asian flare that most kids and adults love. As always, I wish that you keep your health in center focus and live long and strong!