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
FOR THE TAPIOCA: In a large pot, bring the water to a boil. Add the tapioca pearls and cook for 15 minutes.
Turn off the heat and let rest for 5 minutes.
Drain the tapioca pearls, then rinse them thoroughly under cold water. Set aside.
In a large mixing bowl, combine the yogurt, almond milk, and vanilla seeds. Divide between two serving bowls, and add the tapioca pearls.
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.
Drizzle a bit of the raspberry coulis over the tapioca and serve.
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.