Chai-spiced tapioca pudding with strawberry sauce

by Kam


After spending a long and relaxing weekend with my best friend in the “Harz” area it’s time to come back to a normal routine. And the best is to kickstart the day with such a delicious pudding. Tapioca are tiny white starch grains extracted from the dried  cassava root. In India tapioca is often made as a pudding and eaten at the end of fasting time during which gluten, sugar and most of the spices are omitted. Tapioca is neutral in taste, gluten-free and pairs well with different spices. Depending on taste it can be cooked in nut milk, oat milk or regular milk. Tastes great for breakfast or as a dessert.


Chai-spiced tapioca pudding with strawberry sauce

Servings 4


  • 1/2 cup tapioca, about 100 grams
  • 600 ml almond milk or other milk per your taste
  • 1 tsp ground vanilla
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp ground cardamom
  • nuts and fruits for garnishing

For the strawberry sauce

  • 200 grams frozen strawberries
  • 1 tbsp maple syrup
  • 100 ml water


  1. In a pot bring tapioca, almond milk, maple syrup and remaining ingredients to a boil. Turn the heat to low and let it simmer for about 30 minutes. Stir in between.
  2. For the strawberry sauce blend all ingredients in a blender. Serve the pudding topped with strawberry sauce, nuts and fruits.




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