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Tapioca Veloute

Nothing like kicking off the day with a healthy breakfast. Tapioca will boost your metabolism and keep you energized throughout the day.

May 30th, 2017

From: Yogurt Every Day: Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert, by Hubert Cormier, published by Penguin Random House Canada

Inspired by the black pearls of tapioca I saw in bubble tea, I went to an Asian grocery store to find the ingredients to make some at home. I stumbled upon large white tapioca pearls, which inspired me to create this whimsical recipe.
Servings
2
Prep Time
25 minutes
Cook Time
15 minutes
Ingredients
  • FOR THE TAPIOCA
  • 4 cups (1 L) water
  • 1 cup (250 mL) large white tapioca pearls
  • 1½ cups (375 mL) plain Greek yogurt
  • ¾ cup (180 mL) almond milk
  • 1 vanilla pod, or 1 teaspoon (5 mL) vanilla extract
  • FOR THE RASPBERRY COULIS
  • ¼ cup (60 mL) frozen raspberries
  • 2 tablespoons (30 mL) granulated sugar
Directions
  1. FOR THE TAPIOCA: In a large pot, bring the water to a boil. Add the tapioca pearls and cook for 15 minutes.

  2. Turn off the heat and let rest for 5 minutes.

  3. Drain the tapioca pearls, then rinse them thoroughly under cold water. Set aside.

  4. In a large mixing bowl, combine the yogurt, almond milk, and vanilla seeds. Divide between two serving bowls, and add the tapioca pearls.

  5. FOR THE RASPBERRY COULIS: In a nonstick skillet, cook the raspberries over medium heat. Add the sugar and stir continuously until the mixture reaches a smooth and sauce-like texture.

  6. Drizzle a bit of the raspberry coulis over the tapioca and serve.

  7. HUBERT'S TIP: The consistency of the tapioca pearls depends on the cooking time. The pearls shouldn’t be too soft or too firm. You can also use regular tapioca, but make sure to read the manufacturer’s instructions to prepare it properly.

Tapioca Veloute
Catherine Cote

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