Tapioca Pudding recipe
information
This pudding, made from large pearl tapioca and coconut milk and served warm, is much lighter than the western-style version. You can adjust the sweetness to your taste. Serve with lychees or the smaller, similar-tasting logans - also known as 'dragon's eyes'.
ingredients
115 g (4 oz) tapioca
475 ml (16 fl oz) 2 cups water
175 g (6 oz) granulated sugar
pinch of salt
250 ml (8 fl oz) 1 cup coconut milk
250 g (9 oz) prepared tropical fruits
finely shredded rind of 1 lime, to decorate
475 ml (16 fl oz) 2 cups water
175 g (6 oz) granulated sugar
pinch of salt
250 ml (8 fl oz) 1 cup coconut milk
250 g (9 oz) prepared tropical fruits
finely shredded rind of 1 lime, to decorate
method
1. Soak the tapioca in warm water for 1 hour so the grains swell. Drain.
2. Put the water in a saucepan and bring to the boil. Stir in the sugar and salt.
3. Add the tapioca and coconut milk and simmer for 10 minutes or until the tapioca turns transparent.
4. Serve warm with some tropical I fruits and decorate with lime zest strips and coconut shavings, if using.
2. Put the water in a saucepan and bring to the boil. Stir in the sugar and salt.
3. Add the tapioca and coconut milk and simmer for 10 minutes or until the tapioca turns transparent.
4. Serve warm with some tropical I fruits and decorate with lime zest strips and coconut shavings, if using.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
