Tapioca

TapiocaThis was made as a topping for Vietnamese Chè, but would actually make a dessert on it’s own. Probably unhealthy, as tapioca is more of less pure starch but fairly easy. Although you could also serve as topping on fresh fruit to give fruit a bit more of a dessert feel.

Tapioca

1 can of coconut milk

1 cup of tapioca pearls (small ones)

  1. Heat the coconut milk in a pan. Once it’s all liquid, add a dash of water and let it boil.
  2. Pour the tapioca pearls in when the coconut milk is boiling (not before or else the tapioca pearls will break).
  3. Leave to boil/simmer for about 10-15 minutes for small pearls. Add some more water if you feel it isn’t fluid enough.
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