Recipe by rangapeach
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.
Top Review by lori
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.
- 1⁄4 cup large tapioca
- 1 cup water
- 2 tablespoons sugar
- 2 cups of diced fruit or 2 cups fruit, preferably fresh (select from berries, mango, papaya,pineapple, kiwi, pomegranate seed, etc.)
- 2 cups thawed frozen coconut milk or 2 cups almond milk
- 2 tablespoons sugar, sweetened to taste (more or less)
- 1 teaspoon vanilla extract (do not use artificial) or 1 teaspoon rose water
Garnish for the bowls
- fresh mint leaves or lemon balm leaves or mandarin orange sections or 1 sprinkle pomegranate seeds or 1 fresh edible flower (like viola, nasturtium, or rose petal)
Directions See How It's Made
- Boil the tapioca stirring constantly until the pearls are translucent.
- Remove from heat and stir in sugar.
- Bring back to the boil.
- Remove from heat immediately.
- Let the tapioca cool.
- Prepare your fruit.
- Slice strawberries but leave other berries whole.
- Dice other fruits.
- Stir sugar into the milk of your choice and make sure it is dissolved.
- Add extract.
- Select 4 attractive chilled bowls for your desserts.
- Put several tablespoons of tapioca pearls in each bowl.
- Divide the fruit into each bowl.
- Pour the sweetened milk over the fruit/tapioca and chill the desserts until ready to serve.
- Garnish your dessert with one of the above.
- If using flowers be sure they are pesticide free.
- If you are appealing to children, you can snip coloured marshmallows into flower shapes.