Pour the digestive biscuit into a food processor, pulse until crumble texture, then add the melted butter and pulse for a minute to evenly mix.
Pour the washed tiger nuts into a blender, add water, and blend into a smooth mixture.
Drain the milk into a saucepan, add nutmeg, vanilla bean, vanilla pod, stir to mix evenly and place on a medium heat.
Stir continuously till it thickens, then add the evaporated milk and stir in.
Add sugar, vanilla essence, stir and let simmer for 2 minutes.
Take off the heat and let cool off.
Fill the bottom of the dessert glasses with the digestive biscuit crumble, then pour the tiger nuts pudding on top.
Drizzle the top with raspberry sauce and top each glass with a slice of strawberry. Garnish mint leaves.
Tiger nut pudding ready to serve. Enjoy!