cookery · food · photography · winter

Tapioca porridge with cranberries, pomegranate and cinnamon.

You know how I posted that morning window frost photos last week? Well, it’s been unseasonably warm ever since and it doesn’t seem like it’s going away any time soon. Apparently it was 20°Celsius in some parts of the country this weekend. Not cool. Literally and figuratively. 😛 Anyway, the weather couldn’t stop me from having the most wonderful and definitely wintry breakfast this morning: a tapioca porridge with cranberries, pomegranate and cinnamon.

tapioca pearls
cranberries (about 2 handful)
1 pomgegranate
lemon juice
dark chocolate
cane sugar


The instructions on the bag of the tapioca pearls said, “1 part tapioca, 3 parts water”. So that’s exactly what I did. It seemed a lot at first but it soaked up almost all the water really fast. I let it soak for about 20-30 minutes.
I put my cranberries in a pan, stirred in 1 tsp cane sugar and a little bit of lemon juice to taste and brought it to a boil.

I poured the same amount of milk over the soaked tapioca pearls as I did water and brought it to a boil, stirring constantly (this is very important!).

Check out my matching nail varnish. 😛

The porridge definitely needed some flavouring. I opted for 2 tsp cane sugar and some cinnamon (I put in a lot but that’s because I’m a cinnamon addict and I put it pretty much everywhere. :P)

Then I prepared my pomegranate. I hadn’t had one forever and almost forgot how much I loved them.

I put the tapioca porridge into my favourite breakfast bowl, added the cranberries and a little bit of grated chocolate on top.

And the pomegranate, of course.

Let me tell you, it tasted just as good as it looked. I’m definitely going to make it again soon!

What did you have for breakfast today?

One thought on “Tapioca porridge with cranberries, pomegranate and cinnamon.

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