Tapioca pudding with coconut cream and vanilla

Tapioca pudding with coconut cream and vanilla

By
From
New Thai Food
Serves
8
Photographer
Jeremy Simons

The addition of fresh fruit, such as the mango, folded through the tapioca pudding is so good. A scoop of palm sugar ice cream is perfect company for this sweet treat.

Ingredients

Quantity Ingredient
200g tapioca pearls
250ml Sugar syrup
125ml coconut cream
1 tablespoon vanilla extract
1 teaspoon sea salt
1 large ripe mango, peeled, stoned and sliced into 8 pieces
young coconut, zested into strips, to garnish

Method

  1. Bring 2 litres water to the boil in a large saucepan over a high heat. Pour in the tapioca pearls, stirring so that the pearls don’t stick to the bottom. Simmer over a low heat until the pearls become transparent, with just a tiny dot of white left in the middle, for about 20 minutes. Pour into a sieve, rinse in cold water and drain.
  2. Put the pearls in a mixing bowl and add the sugar syrup, coconut cream, vanilla extract and salt. Stir to mix through.
  3. Pour the mixture in 8 dessert glasses or bowls and leave to cool.
  4. When you’re ready to serve, place a slice of mango on top of each serve and garnish with the young coconut.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again