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Japonia to nie tylko sushi i wariacje na jego temat, soba, matcha czy dorayaki. To także wiele inspiracji do przygotowania np deserów takich jak ten.

Składniki:

• 500 ml mleka kokosowego
• 1/4 szklanki drobnej tapioki (wielkości kaszy)
• 3 łyżki ksylitolu lub 2 łyżki cukru
• 4 nasiona kardamonu
• 1 duże mango
• 2 łyżki syropu klonowego
• 1/3 łyżeczki imbiru w proszku lub 1/2 łyżeczki świeżego
• owoce i listki mięty opcjonalnie do dekoracji

1. W garnku zagotować mleko, wsypać tapiokę, następnie dodać ksylitol i cukier. Co chwilę mieszając gotować bez przykrycia przez ok. 20 minut aż tapioka stanie się całkowicie szklista, przezroczysta.
2. Dodać kardamon: (nasiona rozłupać i wyłuskać ziarenka), rozgnieść w moździerzu lub zmielić w młynku, dodać do garnka z tapioką.
3. Przelać do małych szklaneczek. Pudding zgęstnieje jeszcze podczas studzenia.
4. Mango obrać, pokroić w małą kosteczkę.
5. Część tak pokrojonego mango włożyć do rondelka, dodać syrop klonowy, imbir następnie gotować przez ok. 10 minut.
6. Kiedy mango stanie się miękkie, zblendować na gładką masę.
7. Dodać pozostałe świeże mango i gotować jeszcze 2 minuty, odstawić z ognia.
8. Wyłożyć na deser.
9. Dodać owoce i udekorować miętą.