Tapioca pudding with coconut cream and figs

Recipe from: 28 February 2013
tapioca pudding

Ingredients 5
Servings 2
Time 00:10


  • 3/4
    large tapioca pearls
  • 1
    coconut milk
  • honey - to taste
  • 1/2
    coconut cream from can of coconut milk
  • 2
    large figs or handful small figs - quartered


Prepare tapioca by boiling in water, as per package instructions.

Drain and return to pot. Add coconut milk and honey and keep warm. Serve into pretty glasses or tea cups.

Remove the thick layer of coconut cream from the can. Place cream in a bowl and whip with whisk until thick and resembling whipped cream. Will be softer than stiffly whipped cream. Top the pudding with whipped coconut cream and figs.

Note: whipped coconut milk should be used within an hour of whipping and kept refrigerated. It loses the aeration quickly.

Reprinted with permission of The Food and the Fabulous. To see more recipes, click here.


Read more on: boil  |  recipe  |  dessert

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