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.