Sweets – recipes


1 cup (200g) tapioca pearls
3 1/2 cups (8 dl) milk (coconut, cows, almond)
1/3 cup (50 g) coconut sugar
1 vanilla pod
1 pund (450g) mixed berries
1 handful of hazelnuts or 1 tsp nutella

Nuts Over Pudding


Begin by rinsing the tapioca pearls thoroughly, then add them to a pot of milk. Heat the mixture over medium fire while stirring continuously. Scrape the seeds from a vanilla bean and add them to the milk as you stir. Sweeten the pudding with coconut sugar and continue cooking until the tapioca pearls become transparent, which usually takes about 20-30 minutes. For added flavor, consider mixing in crunchy hazelnuts or stirring in 1 teaspoon of Nutella.

After the pudding is ready, swiftly transfer it into transparent glasses that have been rinsed with cold water, as it sets quickly.

Next, puree the berries and layer the puree on top of the tapioca pudding.

In a separate pan, toast whole or halved hazelnuts with a bit of sugar. Once the sugar starts sticking to the hazelnuts, stop toasting, and then place them in a food processor. Chop the hazelnuts until they become crunchy, and sprinkle the chopped hazelnuts over the berry layer.


Tapioca offers a wealth of nutrients, including B complex vitamins, manganese, copper, selenium, calcium, and iron.

If you want to gain weight in a healthy way, (e.g. after surgery, illness, injury or eating disorder) you can use tapioca. It is gluten free, rich in iron, and good for healthy nutritious snacks and meals.

Use it as thickener in puddings, soups, etc.