Monday, January 19, 2009

Recipe: Vegan Tapioca 'Brain' Pudding

Some time ago I was devising a vegan/gluten-free/dairy free dessert recipe and came out with this cherry tapioca pudding. Unfortunately comments on the colour and texture were less than flattering, but this has doubled to become a wonderful Halloween treat; add one zombie-licious brain mould and voila! The most gruesome vegan food you'll ever eat.

Thanks to for the picture.



Cherry Tapioca Pudding

1/2 cup sago or tapioca pearls
2 cups water
400g canned pitted cherries
400g can of coconut milk
4 tablespoons sugar/sugar replacement

Method



  • Soak the sago in 1 cup of the water in a large mixing bowl for an hour, the sago should expand and become soft.

  • Put the soaked sago on medium heat with the coconut milk, make sure to use a large saucepan as the tapioca pearls will still expand considerably

  • When boiled take to low heat and add the cherries

  • Stir occasionally and keep on low heat for 10 minutes, the sago should expand and take on all the liquid

  • Add the second cup of water and the sugar and stir through tapioca.

  • Heat for another 5 minutes or until at least 90% the tapioca pearls are entirely transparent, a small number with a white centre is okay, these will take on more liquid while setting.

  • Let rest for 10 minutes and spoon into rammikins or moulds, this recipe should be enough to make 4-6 servings.

  • If desired line the mould with a thin layer of set Agar based cherry jelly before adding the sago mix.

  • Put into a fridge and set over night.

  • To serve place the moulds in a warm water bath for 2 minutes and turn out onto a plate.

  • If desired use other tinned fruit in syrup for variation or use coconut cream for a richer result.

4 comments:

  1. Dude that could be the greatest or most disturbing thing I have seen.
    I am not sure which.

    ReplyDelete
  2. Haha I love it! I must try and tack down one of those moulds for this year's Halloween party!

    ReplyDelete
  3. Wow... if I ever get around to throwing my birthday fundraiser one of these years, I will have to steal this recipe!

    ReplyDelete
  4. That is very, very cool.

    ReplyDelete