I browsed the glass countertop displays, anxious to get everything in my mouth – from the Vegan Enchiladas to the Arugula Cranberry Salad. I grabbed a lunch plate and a bottle of Coconut Water and just as I was about to check out, I felt something peering at me from the corner of my eye, pulling me into its delectable arms. Within a small, dessert container laid the creamy contents of Coconut Lilikoi Tapioca, a sweet pudding made with tapioca pearls and other natural ingredients.
Without a moment’s hesitation, I grabbed the dessert and rushed to the checkout aisle.
Since that memorable day, I have been attempting to make Coconut Lilikoi Tapioca at home, but it hasn’t quite matched health food store standards. I pulled up a few recipes from the Internet and they all vary in ingredients and measurements; some are vegan, some use egg yolk and dairy products (there’s even a famous Rachel Ray Tapioca Pudding).
After sampling the recipe on a few friends and receiving compliments as fake as Snooki’s tan, I decided to make a trip to Alive and Well. I noticed the ingredients posted on the countertop display, so I jotted them down on a piece of paper and went home to try to them out.
Here is the recipe I came up with, using their ingredients:
– – – –
1/3 cup of tapioca pearls
1 ¼ cup of coconut milk
1/2 cup of almond milk
1/3 cup of sugar
2 tbsp of lilikoi (passionfruit) juice
1 1/2 tbsp vanilla extract
2 tsp of agave syrup
1 tsp of sea salt
*I used all organic ingredients.
Soak tapioca pearls with coconut milk for 15-20 minutes
Simmer for 5 minutes
Add almond milk, sugar, agave syrup, vanilla extract, and sea salt
Stir contents and bring to a boil
Add lilikoi juice
Pour in a bowl and refrigerate
Allow it to sit for a couple of hours and serve.
– – – –
I must say, it was worth the extra trip to the store, as my latest attempt proved successful. How could I tell? No more pity stares from friends, only quiet, authentic smiles were shared.
Photo Credits go to: Kyle Pattison (724-448-5712)