Tapioca pudding with toasted coconut and fruits

1 Aug

Man Woman have had very limited historical exposure to tapioca. Neither of us believe we have eaten it in at least five years, and probably only a few times in our entire lives.  Nevertheless in recent weeks I have had a persistent craving for tapioca. So we bought a big bag of the stuff from an Asian grocer (79p!), which no doubt will lay idle after this first burst of frenzied tapioca enthusiasm.

This is essentially an Asian version of a typical rice pudding, but slightly lighter, fun and summery. And I just ate it. Damn. Good.

Tapioca pudding (serves 4 -unless you’re very hungry)

  • 1/2 C of small tapioca peals
  • 3/4 C (or half can) coconut milk
  • 1/2 C (or more) water
  • Little lime zest
  • 1 tsp sugar

Just soak the pearls for about 20 minutes, rinse then chuck the lot into a heavy-bottomed small saucepan. Bring to the boil, then lower heat and cook – stirring often – until the little tapioca balls are soft and poppy.

Serve warm or refrigerate, topping with…

Grilled fruits and coconut

  • Dry roast a couple tablespoons of dessicated coconut in a pan – ESSENTIAL – the world should be coated in toasted coconut
  • Slice bananas lengthwise, leave in skin and cook under grill for 15 minutes
  • Grill pineapple under grill for about the same

Good with a dash of maple syrup on top – not overly sweet otherwise.

Estimated cost: £1

Musical accompaniment: The Velvet Underground


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