Tapioca pearls with coconut milk recipe

Chef Yogesh Rambhujun at Balance Café

Tapioca pearls with coconut milk
Tapioca pearls with coconut milk
1 Place the water in a saucepan and bring to the boil.
1 Place the water in a saucepan and bring to the boil.
3 Add the coconut milk, the vanilla pod and sugar. Cook for another three minutes, then remove from the heat.
3 Add the coconut milk, the vanilla pod and sugar. Cook for another three minutes, then remove from the heat.
5 Pour into small serving bowls and place in the refrigerator until the mixture has cooled.
5 Pour into small serving bowls and place in the refrigerator until the mixture has cooled.
6 To serve, garnish each bowl with chopped strawberry and banana, and serve chilled.
6 To serve, garnish each bowl with chopped strawberry and banana, and serve chilled.
1/5

Chef Yogesh Rambhujun at Balance Café
‘This low-calorie dessert is cool and refreshing, and works really well to balance a spicy meal. The tapioca pearls are ideal for those who suffer from hypertension, as they can help to lower blood pressure. What’s more, the dish is easy to cook and all natural.’

Ingredients
150g tapioca pearls
40ml water
100ml coconut milk
3 sprigs fresh mint, chopped
1 vanilla pod
50g fresh strawberry
½ banana
100g raw sugar

Method
1 Place the water in a saucepan and bring to the boil.

2 Rinse the tapioca pearls to clean them, then add to the boiling water. Stir until the tapioca starts to turn translucent.

3 Add the coconut milk, the vanilla pod and sugar. Cook for another three minutes, then remove from the heat.

4 Add the chopped mint leaves and stir the mixture well.

5 Pour into small serving bowls and place in the refrigerator until the mixture has cooled.

6 To serve, garnish each bowl with chopped strawberry and banana, and serve chilled.

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