There’s something special about this light and refreshing dessert with coconut milk, lychees and tapioca pearls that’s the perfect end to any meal.
Ingredients
Method
1.Place tapioca in a large bowl with enough cold water to cover. Stand for 2 hours. Drain. Rinse well; drain.
2.Meanwhile, stir coconut milk, the water, sugar, rind and vanilla in a medium saucepan until sugar is dissolved. Bring to a simmer; simmer, uncovered, for 5 minutes. Cool. Refrigerate until cold.
3.Add tapioca to a medium saucepan of boiling water; simmer, uncovered, for 10 minutes or until tapioca is clear. Drain well. Stir tapioca into coconut milk mixture.
4.Divide tapioca mixture into bowls or glasses; top with lychees and coconut flesh. Finely grate rind from the lime, sprinkle on puddings; top with flowers.
Seed tapioca is a starch extract, made from the tubers of the cassava plant.
You can substitute with sago, a similar product from sago palms.
Puddings can be made a day ahead; keep refrigerated.
Note
