COCONUT AND LIME TAPIOCA PUDDING

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SERVES 2

Whisk yourself away to the tropics with this sweet sensation that will leave you dreaming of island sunsets. Coconut is at the top of my list for gut-friendly foods, as it boasts amazing antimicrobial, antifungal and antiviral properties, thanks to its precious healthy saturated fats: lauric, capric and caprylic acids.

95 g (3¼ oz/½ cup) small pearl tapioca

625 ml (21½ fl oz/2½ cups) almond milk

¼ teaspoon alcohol-free vanilla extract

pinch of Celtic sea salt

270 ml (9½ fl oz) tin additive-free coconut milk

2 large organic egg yolks, lightly beaten

¹/₈ teaspoon stevia powder

1 tablespoon grated lime zest, plus extra to serve

2 tablespoons lime juice

Heat the tapioca, almond milk, vanilla extract and salt in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 10–15 minutes or until the tapioca is translucent. Stir in the coconut milk, then remove from the heat.

In a large bowl, combine the egg yolks with the stevia, then add to the tapioca mixture gradually, stirring constantly. Stir in the lime zest and juice. Put the saucepan over medium heat and cook, stirring constantly, until the mixture has thickened.

Refrigerate until set, then serve garnished with extra lime zest.