Green Tea Breakfast Tapioca

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Preparation

In a saucepot, combine the soy beverage, the tea bags and the honey.

Bring slowly to a boil and remove from the heat.

Let the soy beverage infuse for 10 minutes.

When it is well infused, remove the tea bags and throw them out.

Add the tapioca and the beaten egg to the soy beverage.

Let the mixture rest, off the heat for 10 minutes.

Put the saucepot back on the stovetop and bring to a boil, making sure to stir constantly.

Boil for one minute and remove from the heat.

Let it rest 15 minutes, stirring once in a while.

In the meantime, combine the mangoes and the bananas in a container.

With the hand blender, crush the pulp until it becomes a nice smooth purée.

Divide the fruit purée into 4 tall glasses and reserve.

When the resting time is finished, pour a quarter of the tapioca in each glass on top of the fruit purée (a small amount of tapioca will find it’s way on the bottom of the fruits but you will still be able to see the 2 distinct colors).

Place the glasses in the refrigerator until the next morning.

Serve with more fresh fruits.