Blueberry Sweet Potato Tapioca Pudding

I absolutely love this healthier version of an Asian style sweet potato pudding with little tapioca pearls! Tapioca has only a mildly sweet taste but also a lovely “mouth-feeling”. This may not be something you have got used to in Europe but I warmly recommend trying it – another way to replace processed and sugary desserts. I like to place the ready dessert into small jars with lids and take them along to work or when travelling. This dessert will stay fresh in the fridge for about three days.

Tapioca is a starch extract derived from the root of a cassava plant, native to South America. The downside is, that it’s high in carbohydrates so the nutritional health benefits occur when eaten in moderation. The upside is that it’s known to be easy on the stomach while it’s allergen free. It’s also high in fibre so it helps to keep the blood sugar in check and together with healthy fats, it’ll keep you full longer.

Wild blueberries, also known as bilberries, may have the highest antioxidant capacity among all the frequently consumed fruits and vegetables! That’s due to the fact that they are commonly grown in the northern hemisphere where the soil and the air are clean and the summers are flooding with light. Antioxidant compounds protect our bodies from oxidative damage by unstable free radical molecules responsible for cellular damage.

According to animal studies and recent clinical research, blueberries can help to reverse age-related cognitive decline and neurodegenerative diseases while improving learning and memory. The antioxidants such as flavonoids, polyphenols and glutathione along with other neuroprotective agents in blueberries seem to accumulate oxidative damage in the brain. But they are acting more than just free-radical neutralizers by positively influencing cell-signalling cascades as well. (1,2,3,4)

Consuming wild bilberries on a daily basis may also help to prevent heart diseases, diabetes, urinary infections, inflammation, meningitis, rheumatoid arthritis, various respiratory infections and improve brain functions just to name a few.

Blueberry Sweet Tapioca Pudding
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  • 1 Sweet potato (medium), about 120 grams
  • 2,5dl= 1 cup Almond milk or some other nut milk (unsweetened)
  • 3 tablespoon Coconut cream
  • 1 tablespoon Coconut oil (extra virgin)
  • 1 tablespoon Blueberry powder
  • ¼ teaspoon Himalayan salt
  • 1 tablespoon Vanilla powder (organic)
  • 2 tablespoon Coconut nectar OR a few drops of stevia extract OR pure stevia
  • Tapioca pearls:
  • about 5dl=2 cups Water
  • 0,6dl= ¼ cup Tapioca pearls (small)
  • Decorate:
  • Coconut yogurt and black sesame tahini (sweetened with pure stevia if needed)


  1. Wash and peel the sweet potato. Cut into slices and place into a steam boiler, or into a small amount of water in a kettle, and let it soften for about 20 minutes. When ready, pour off the excess water.
  2. Boil the water in a small saucepan and add the tapioca pearls. Boil for 2 minutes - cover the pot with a lid, turn off the heat, and let it sit for 20-30 minutes, or until the tapioca pearls are completely clear and no white center remain.
  3. Drain the cooked tapioca pearls in a sieve, rinse with cold water and set aside. You can prepare the tapioca pearls before hand and storage them in a fridge.
  4. Blend the almond milk, steamed and softened sweet potato, coconut cream, coconut oil (melted), blueberry powder, salt, vanilla extract, and coconut nectar in a blender until smooth.
  5. Shift the mixture into a bowl and whisk in the tapioca pearls using a spoon.
  6. Place into jars or serving bowls and decorate with coconut yogurt and black sesame tahini. Best enjoyed chilled so refrigerate for a couple of hours before serving.
  7. The dessert will last in the refrigerator for about 3 days.

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