Tapioca Dessert
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g tapioca (tapioca pearls from e.. Seeberer)
- 1 can coconut milk, creamy (not shaken beforehand)
- 1 pinch (s) salt
- 350 ml water, approx.
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Pour the coconut water from the can into a measuring cup and fill up to 500 ml with approx. 350 ml of water. Now put the liquid in a saucepan and bring to the boil. Now add the tapioca pearls and a pinch of salt. Cook while stirring until the globules are transparent and cooked through (if the mixture is too firm, add the coconut mixture from the can - as when cooking rice pudding, be careful not to burn anything). Now add the sugar and season to taste. Transfer the mixture to a bowl and let it cool down.
- Now the tapioca dessert can be filled in bowls and garnished with e.g. red fruit jelly or with pureed mango.
- Tip: If there is no coconut milk, simply replace it with milk.
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