Cauliflower Tapioca Pudding

Cauliflower Tapioca Pudding

By: Rose Marie Jarry, Master Chef at Kronobar


  • 4 cups cauliflower chopped
  • 400ml organic whole coconut milk from a can
  • 200ml vanilla coconut milk beverage
  • 2 tablespoons real vanilla extract
  • ¼ cup organic coconut palm sugar
  • 3 heaping tablespoons small raw tapioca seeds


  1. Steam the cauliflower for a good 15 minutes, or until it gets soft.
  2. Blend the cauliflower and both coconut milk types together in a blender.
  3. Pour the mix into a sauce pan, adding all the other ingredient except for the tapioca seeds. Cook on medium/high heat until it starts to boil. Always stir the mixture at the bottom of the pan with a wooden spoon.
  4. Add the tapioca seed and keep stirring