I don’t know if you know the tapioca beads, if the answer is yes, goodbye (no I kidding !), if it is not, it is the opportunity for you to discover a dessert that I love, the tapioca in coconut milk. Tapioca, our grandmothers used it already in soups, but today these small beads are a little outdated for us, but are very popular in asian cuisine. I love their small texture slightly gooey, perfect for a dessert that replaces perfectly the rice milk !
Served with a little fruit puree, and pomegranate for the crunchiness and the sour side, I am sure that this dessert will become your “must have it” of the moment (yes I am to young, what it does say more ?!!!) and what’s more it is vegan (youhou !!!).
Enjoy the same day because the tapioca has a tendency to harden.
Tapioca in coconut milk, mashed mango banana and pomegranate
Ingredients (6-8 portions)
- 100 g of tapioca pearls
- 80 cl of coconut milk
- 60 g of cane sugar
- 1 mango
- 2 bananas
- 1 grenade
Put the coconut milk and the sugar in a saucepan and bring gently to a boil. Pour over pearls of tapioca and allow to cook for 20-25 minutes over low heat, stirring regularly.
During this time, make the mashed mango and banana in mixing just the flesh of the mango and the banana together. You can add 20 g of sugar if needed.
Once the tapioca is cooked, pour into the verrines and add over the fruit puree.
Leave to cool in the fridge for 30 minutes.
Finish by decorating with a few pomegranate seeds and enjoy !