I do not know if you know the pearls of tapioca, If the answer is Yes to bye (non I déconne !), If it's not it is an opportunity for you to discover a dessert that I love, tapioca in coconut milk. Tapioca, our grandmothers used it already in soups, But today these beads have somewhat fallen into disuse by us, but are very popular in Asian cuisine. I love their small slightly gluey texture perfect for a dessert that replaces perfectly the Rice Pudding !
Served with mashed small fruit and Grenada for the crunchy and tangy side, I am sure that this dessert will become your «must it» of the moment (Yes I am of young, what it is say more ?!!!) and it's vegan (youhou !!!).
Enjoy the same day because the tapioca to tend to harden.
Tapioca in coconut milk, mashed banana and pomegranate mango
Ingredients (of 6-8 glasses)
- 100 g of tapioca pearls
- 80 cl coconut milk
- 60 g sugar cane
- 1 mangrove
- 2 bananas
- 1 grenade
Put the coconut milk and sugar in a saucepan and bring slowly to the boil. Pour on top the pearls of tapioca and Cook 20-25 minutes over low heat, stirring regularly.
Meanwhile make the mango-banana purée by mixing just the flesh of the mango and bananas together. You can add 20 g of sugar if needed.
Once the tapioca cooked, distribute in the verrines and add on top the fruit puree.
Allow to cool in the fridge 30 minutes.
Finish decorating with a few grains of Pomegranate and enjoy !