Tapioca cream with blueberries and apples
100 g blackberries
250 ml of water
1 tablespoon coconut oil
1 tablespoon of whiskey
2-3 tablespoons of agave syrup (or brown sugar)
½ teaspoon natural vanilla extract
30 g tapioca pearls
Peel the apple and cut it into small cubes. Put the blueberries, apple, agave syrup, whiskey and water in a small saucepan. Bring to a boil, then reduce the heat. During bubbling, add a spoonful of coconut oil and the vanilla extract. Simmer gently for about 5 minutes.
Then sprinkle with the tapioca pearls while whisking. Boil the cream for another 7 to 8 minutes or until thickened. Stir from time to time so that the tapioca does not stick to the bottom of the pan.
Divide the tapioca cream in small cups, let cool and enjoy.