Tapioca pudding with coconut milk
For 4 people:
- 400 ml coconut milk
- 40 gr of tapioca pearls (the size of a marble)
- 1 stick of lemongrass
- 50 gr agave syrup
- some coconut chocolate from the brand Nucao (for decoration)
- 1 mango, some pineapple or papaya (for decoration)
In a small saucepan, put the tapioca pearls with the coconut milk and let it them soak overnight.
The next day, wash the lemongrass, peel the first 2 leaves and cut lengthwise in half, removing the hard end and the upper part of the stem.
Now add in the saucepan the agave syrup, and the pieces of the lemongrass, so that its flavor mixes into the coconut milk.
Then bring it to a boil over medium heat, stirring constantly with a wooden spoon and cook until the tapioca pearls are completely translucent. It may take about 20 minutes…
Remove the saucepan from the heat and let it cool down for about 10 minutes.
Remove the lemongrass pieces from the mixture.
Now pour this mixture into little cute cups, cover them with food wrap and let them cool for a few hours in the fridge.
Before serving, cut the pineapple, papaya or fresh mango (whatever you prefer), add them on the cups and grate some chocolate on the top…
Et voilà, it’s delicious!
Collaboration with the brand Nucao