Coconut Tapioca Pudding
A fresh and fruity tropical summer dessert
BY Sascha Toopitsin, SWEET GASTRONOMY www.sweetgastronomy.com
Serves: 4
Preparation: 20 mins
Cook: 45mins + 30mins chill time
EQUIPMENT
Large bowl
Fine sieve
Medium saucepan
4 wide rim glasses
INGREDIENTS
130g Tapioca (or sago) pearls
200mls Coconut cream
75g Caster sugar
1/2 tsp Vanilla bean paste
1 Mango (diced)
4 Passionfruit (pulp)
1 Coconut (shavings)
2 tsp Caviar from finger limes
4 Small sprigs of fresh lemon balm leaves
METHOD
Place tapioca pearls in a bowl of cold water. Soak for 10 minutes to remove excess starch and drain water. Repeat soaking for a second time, again for a further 10 minutes. Drain water completely and place tapioca into a saucepan of boiling water. Cook for 10 minutes (stirring intermittently so the pearls don't clump) or until pearls turn translucent. Drain and rinse under cold water using the sieve. Set aside to cool.
Place coconut cream, sugar and vanilla bean paste in a saucepan. Bring to a slow boil, stirring until the sugar has dissolved. Continue to stir for a couple of minutes. Remove from the heat and allow to cool slightly.
Add coconut syrup to the tapioca pearls. Stir to combine and loosen the pearls.
Spoon pudding into four glasses and place in the fridge to chill.
To serve, top each pudding with a little diced mango and some passionfruit pulp. Add coconut shavings and half a teaspoon offinger lime caviar (finger limes can be bought online direct from Aussie Farmers.) Place a sprig of lemon balm for a zesty finish!
Bon Appétit! sweetgastronomy.com
