This recipe needs to chill, so make it at least a couple of hours before you plan on serving it. Pair it with strawberries, raspberries or bananas, or simply eat it plain!
3 cups So Delicious coconut milk (unsweetened)
1/4 cup quick cooking tapioca (granulated)
1/8 tsp sea or mineral salt
1/2 cup plus 1 tbsp agave
5 tbsp raw cacao powder (I like Holy Kakow)
Mix coconut milk, tapioca and salt in a small saucepan (around 1 1/2 quart) and bring to a simmer. Watch carefully as the coconut milk is quick to boil over. Simmer, stirring occasionally, until tapioca turns from white to clear and the milk thickens, about 15 minutes. Remove from heat allow to cool for 20 minutes. Mix in agave and cacao powder, and stir until mixed completely. Pour into glass serving containers and chill for at least 1 1/2 hours before serving. Serves 3. Source: www.foodsensitivityjournal.com
This recipe has been shared with Midnight Maniac, Monday Mania, Tasty Tuesday, Slightly Indulgent Tuesday, Pennywise Platter Thursday, Fight Back Friday.