tapioca pudding

so good for breakfast!

0.5c tapioca pearls (small)

1c water

0.5tsp salt

0.5c coconut cream

3Tbs brown sugar

cinnamon and grated orange zest to taste- or other flavourings (scraped vanilla pod, rose water, fresh or tinned pinapple or lychees)

in a small saucepan on low-medium, heat the tapioca, water and salt. the mixture will thicken fairly quickly, so keep stirring gently until the pearls start going translucent. stir in the sugar and coconut cream, and keep stirring until the pearls are almost fully translucent. remove from heat and gently stir in flavourings of choice.

lemon delicious

this makes me think of my friend viola :) it's been an amazing, completely forgiving recipe for over 10 years. great to throw together for impromptu dinner desserts; and so easy that kids can make it with minimal help :)


0.5 cup sugar
1 cup self-raising flour
1 egg replacer made to packet instructions
0.3 cup dessicated coconut
grated rind 2 lemons
0.5 cup soy/other milk
50g melted nuttelex/margarine
1 teaspoon vanilla essence
0.5 cup frozen raspberries (optional)

0.5 cup sugar
juice of 2 lemons
hot water (to make total 1 and 1/2 cups liquid)
1 teaspoon vanilla essence

preheat oven to 180C. 


in a 20cm, pudding bowl or deep baking dish, mix flour, sugar, "egg", coconut and lemon rind. add milk, margarine and vanilla, mix until smooth. if using, gently fold in raspberries.

put 1/2 cup sugar, lemon juice and vanilla in a measuring jug.  top with enough hot water to make the fluid up to 1 and a half cups (375mls). pour liquid gently over the pudding mixture in the pudding basin. bake for 35 minutes.