Matcha Sago

Say hello to a breakfast treat that is bursting with energizing goodness! You'll love the decadence and the dairy-free-ness. The chewy-ness of the tapioca adds a complexity of texture to a velvety pudding.

It’s so easy to make! Light and refreshing and perfect for fuss-free breakfast or dessert.

INGREDIENTS

  • cup small tapioca pearls
  • 1 cup non-dairy milk
  • 1 can full fat coconut milk
  • - ½ cup rice malt syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Organic Burst Matcha
  • A pinch of Himalayan/sea salt
  • Optional: ½ a mango, finely diced (fresh or thawed out if using frozen)

METHOD

  1. Soak the tapioca pearls in the 1 cup of non-dairy milk for about an hour.
  2. Transfer soaked tapioca pearls mixture into a saucepan and add coconut milk, rice syrup, vanilla, and salt. Bring to a boil on medium heat, stirring occasionally. Reduce heat and simmer for 20 minutes continuing to stir occasionally.
  3. Remove from heat, whisk in Organic Burst Matcha and allow the pudding to cool.
  4. Divide it between some glass bowls or jars into portions.
  5. If you like it hot, dive in after letting it cool off (about 10 minutes). Or eat it cold after chilling it overnight.
  6. Stir in the chopped mango before serving.

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