For the tapioca pudding

• 50g tapioca pearls
• 230ml oat milk or other plant-based drink
• 70ml coconut milk
• 1/4 tsp vanilla bourbon, ground

For the pear compote

• 1 1/2 pears, ripe
• 1 tbsp pear pulp - or apple pulp
• 5 tbsp apple juice - alternatively: water or orange juice
• 3/4 tsp cinnamon or 1 cinnamon stick
• 1 teaspoon thyme
• 1 1/2 cm fresh ginger, grated
• 1/4 tsp vanilla bourbon, ground
• 1 pinch of salt

Toppings

• 1 handful of walnuts, roasted in a pan without fat
• 1 tsp hemp seeds
• 2 tbsp coconut yogurt or other plant-based yogurt

1. To make the pear compote, wash the pears and cut into small cubes with the skin on. Bring the diced pears, pear puree, apple juice, spices and ginger to the boil in a small pan and simmer over a low heat for 15-20 minutes. As soon as the pears are soft, the compote is ready. If you like, you can puree the compote with a hand blender at the end - otherwise it is also delicious if it still has a few pieces of pear in it😊
2. While the pear compote is simmering, the tapioca pudding can be prepared. To do this, bring all the ingredients to the boil in a pan and simmer over a low heat for 15 minutes until the tapioca pearls have become translucent and a pudding-like consistency has formed. Stir frequently. If it is too thick, simply add a dash of coconut or oat milk. The mixture should be creamy.
3. Serve the warm pudding with the pear compote and garnish with roasted walnuts, hemp seeds and coconut yoghurt. Enjoy while still warm - en Guete!