Serves 4
Cooking time: 20 mins.
Prep time: 10 mins.

Ingredients
 

• 1ltr whole milk
• 3large eggs
• 1/3cup granulated sugar
• 2 cassava roots
• ½ cup Sprig Jar of Coconut and Ginger Love
• 2 cups pomegranate juice
• 1 cup cream cheese

Instructions

• Pressure cook the cassava roots for 2 to 3 whistles with the skin intact.
• When done, remove the skin, blend it to smooth velvety paste. You don’t need to add water or anything while blending.
• Add the milk and egg to a medium saucepan and whisk well to combine.
• Add the coconut ginger spread and tapioca and mix well.
• Turn heat to medium and bring mixture to a bubbling, full boil (stirring constantly, to not it burn).
• Remove from heat when the desired consistency is reached.
• Let it cool.

Pomegranate Reduction Sauce

• Pour the pomegranate juice into a small pot.
• Bring to a boil over high heat.
• Keep boiling until the pomegranate juice is reduced by 3/4th (only 1/2 cup is left) and has syrupy consistency.
• Remove the pomegranate sauce from heat, pour into a cup and let cool.

Add the pomegranate sauce to the cream cheese and give a nice whisk.

Layer the bottom of your serving glass with pomegranate cream cheese mix. Gently pour in the Cassava pudding and garnish it with pomegranate seeds.