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