This is a fun and slightly different recipe to try - served cold and warm. Tapioca is gluten free and on it's own has a high GI however the combination of tapioca with coconut milk, almonds and chia seeds helps to stabilise blood sugar levels.
Wash and drain the tapioca and place in a pan with the genmaicha. Slowly bring to the boil. Reduce to simmer and cook uncovered stirring occasionally for 35 minutes until the liquid has absorbed into the grain. Add the coconut cream and maple syrup and stir through.
Remove the pan from the heat and stir through the lychees.
Serve topped with roasted almonds and a sprinkle of chia seeds.
Note : Tapioca is made from the large root vegetable Cassava, native to Brazil and many other tropical countries. It is gluten free.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 50 mins |
| Ready in: | 1 hr |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1108 kj |
| Calories | 265 kcal |
| Fat | 7.9 g |
| Saturated Fat | 3.2 g |
| Total Carbohydrate | 45.5 g |
| Total Protein | 2.3 g |
| Fibre | 1.5 g |
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