Roasted Mixed Berry Topped Tapioca Pudding
Servings 2 pudding cups
Ingredients
- 6 oz . fresh blackberries
- 3-4 oz . fresh raspberries
- 2 T . granulated sugar
- 2 cups Kozy Shack tapioca pudding
- 4 mint leaves for garnish
Instructions
- Preheat oven to 425 degrees.
- In a small bowl, add in the fresh blackberries and raspberries.
- Add in the granulated sugar and stir until the berries are coated in the sugar. Let sit for 15 to 20 minutes.
- Line an 8x8 inch with tin foil. Pour the berries and the juices into the prepared pan.
- Place in the oven and bake for 20 minutes.
- Pour the berries and juice into a heat proof bowl and let cool. Place in the fridge to chill.
- Scoop out 2 cups of pudding and divide it into two bowls. Divide the berries in half and add half to each bowl of pudding.
- Add two mint leaves to each pudding and serve.