Coconut Pearl Tapioca with Tropical Fruit
1⁄2 cuppearl tapioca
1⁄2 cupGranulated Sugar
1⁄2vanilla bean, scraped or 2 teaspoons vanilla extract
1 cancoconut milk
2 cupsdiced mango, pineapple or lychee or mixture of all
- Place tapioca, pinch of salt, sugar, vanilla bean and 2 cups water in a pot over high heat. Bring to a boil.
- Reduce heat to low and simmer until the tapioca is translucent, about 20 minutes. Stir occasionally, adding a little more water (if necessary) to prevent tapioca from bubbling and "spitting". Check to see that the tapioca is tender and not too chewy.
- Add in coconut milk and stir. If using vanilla bean, remove the pod. The dish can be served warm, or cooled and served cold.
- To serve, spoon out about 1/2 cup per person of the tapioca into individual serving bowls. Garnish with diced fruit and honey or maple syrup on the side.