Total Time
25mins
Prep 10 mins
Cook 15 mins

This is an adaptation of a typical Thai Dessert and similar to those I've had in restaurants. It's got eye appeal, is refreshing, light and delicious. If you don't care for tapioca, you can leave it out. Or you can use dessert tofu. You can also make packaged Almond jelly dessert and cut it into little cubes. The choice is yours.

Ingredients Nutrition

Directions

  1. Boil the tapioca stirring constantly until the pearls are translucent.
  2. Remove from heat and stir in sugar.
  3. Bring back to the boil.
  4. Remove from heat immediately.
  5. Let the tapioca cool.
  6. Prepare your fruit.
  7. Slice strawberries but leave other berries whole.
  8. Dice other fruits.
  9. Stir sugar into the milk of your choice and make sure it is dissolved.
  10. Add extract.
  11. Select 4 attractive chilled bowls for your desserts.
  12. Put several tablespoons of tapioca pearls in each bowl.
  13. Divide the fruit into each bowl.
  14. Pour the sweetened milk over the fruit/tapioca and chill the desserts until ready to serve.
  15. Garnish your dessert with one of the above.
  16. If using flowers be sure they are pesticide free.
  17. If you are appealing to children, you can snip coloured marshmallows into flower shapes.

Reviews

(2)
Most Helpful

This was good. I doubled the recipe. So I used 1 can coconut and 1 can lite coconut milk. I used mangos. I have never made tapoica before. It turned out rubbery, so I mised it in with the fruit and coconut milk with a whisk. It solved my problem.

lori November 02, 2008

This was a really interesting dessert! I had canned coconut milk so didn't add extra sugar to the milk. It was just fine - I liked all the different textures and flavors. DH liked it, too. I used peaches and raspberries for the fruit. Oops, I just noticed I forgot the vanilla. But I'd make it again!

Linky September 12, 2008

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