Did you notice, that it’s almost February again? Where have these three and a half weeks of January been? It seems like time flies like crazy and then again, it’s very slow sometimes. But I also feel that I’ve become slower. That I take more time and try to get less distracted. I read a book instead of scrolling through Instagram. I bake Sourdough bread instead of committing to yet again another time consuming project I actually don’t have time for. And I spend more calming moments with my cats instead of checking my phone. I even took up Yoga again after I got back from our holidays in Sri Lanka.
And that’s because on New Years Eve I didn’t make a list of things and goals that I want to achieve in 2017. I decided to take a step back. And live a more mindful and slower life. Maybe not always and everywhere but here and there. The more I tell myself that I can take my time to evolve, learn and accomplish goals, the more I relax. It’s like magic. I haven’t felt anxious or overwhelmed in weeks. I’m at ease with myself and my work. I have fallen in love with photography all over again. I have even slightly changed my editing style and feel very comfortable with the mood and vibe of my recent photos. But, there is a big BUT.
What if my slow living attempt is only a way of procrastinating. I have to admit that slowing down in ‘life’ speed limits my drive and enthusiasm. It’s not that I don’t enjoy working on my blog and my photography anymore. It’s actually the other way around, I haven’t felt so much joy taking these photos, editing them and writing these words for such a long time. But here is an example while I’m still in doubt. Just a few weeks ago I had this amazing idea for a new project. I was all hyper and enthusiastic about it. I would research for hours and days because it got me so excited. And now, puff….. like all that excitement and enthusiasm is gone.
Now, I feel like I take living a slower life as an excuse to actually get things done. Or is that just the old me who get’s out again, nervous and anxious that things don’t get done. And not allowing myself time to do one thing at a time? I don’t know! I’m confused. And the more confused I am, the more I want to get into my kitchen and cook, bake or make some traditional comfort food. Or food that is comforting to mind and soul because it’s new. Just like this lime coconut tapioca pudding.
When I was researching tapioca recipes, I realised that there are quite a number of people in this world who grew up with tapioca pudding. It’s especially popular in the Americas and Australia. I was surprised to see that. Maybe because I myself had only eaten it for the first time ever in a wonderful Cafe in Tallinn in Estonia, called NOP. I pretty much ‘stole’ the recipe from there. I basically only remembered the taste but that was inspiration enough to make this Lime Coconut Tapioca Pudding. Further, I added some winter vibes by topping it with an Cardamon Orange Compote. Though I always associate lime and coconut with the summer season I feel like this tapioca pudding goes so well with citrus love going around at the moment. It tastes best at room temperature but you can also put it in the fridge for up to 3-4 days.
Lime Coconut Pudding with Cardamon Orange Compote
- 1 cup / 250 grams tapioca pearls (no instant varieties)
- 1.5 cups / 375 ml water for soaking
- 2 cup water / 500 ml water
- 2 cups / 500 ml coconut cream
- Lime juice of 3 limes
- 2 tbsp light-colored sweetener like honey, blond maple syrup or rice syrup
- 1/4 tsp vanilla extract
- dash of salt
- 2 medium orange, peeled and sliced
- 1/2 cardamon
- 1 tsp coconut sugar
- Soak tapioca pearls for at least on hour
- Drain off water
- In a large saucepan, combine tapioca pearls, water, salt, sweetener and coconut cream
- Bring everything to simmer over low to medium heat and cook for about 5 min
- Whisk constantly and watch the pearls as they become translucent
- Add lime juice and vanilla extract and cook for another 30 seconds
- Remove pan from stove, let it cool down a little and pour into serving glasses
- While the tapioca pudding cools down to room temperature, prepare the orange cardamon compote
- In a small saucepan, combine orange slices, sugar and 2 tablespoon of water
- Bring to boil over medium heat, stir occasionally until orange collapses and become a thick chunky sauce, that takes about 10 minutes
- Now add the cardamon and cook for another 1 or two minutes
- Top each tapioca pudding with 1-2 tsp of orange compote
- Serve at room temperate, it tastes best when it’s still a little warm. It also gets much harder when stored in the fridge where it’s good to eat for another 3-4 days.
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