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In keeping with my Thai surroundings, I decided to go for a Sago Pudding as every Supermarket here seems to be stocked up with different sizes of Tapioca Pearls in their Dessert section…My mum’s Sago was always made with Evaporated Milk, and baked for about 2 hours – so that was out of the question! I really wanted to try and make a Chocolate one, so I decided to use some Chocolate Soymilk I had found in one of the better Supermarkets in place of Cocoa and Sugar. The Coconut Cream, as always, gives it a rich & luscious taste, without being too sweet. Very simple, with just three ingredients, this recipe takes a bit of time as you need to stir constantly. The longer you soak the Tapioca, the less time it will take to cook. Don’t use unsweetened Chocolate Soymilk, as you will then need to add extra sugar for sweetness…

Ingredients:

3/4 cup Tapioca (small pearls)

2 cups Chocolate Soymilk

1 1/2 cups Coconut Cream

Dried Coconut for garnish

*If you don’t find it sweet or chocolatey enough at the end, swirl in 1-2 blocks of Dark Chocolate

 

Method:

Soak the Tapioca in Soymilk for 30mins. or more (a few hours is ideal)

– Add Coconut Cream and bring everything to a low boil in a saucepan, then reduce heat and simmer. Stir constantly for 20 -30 mins. until Tapioca becomes translucent. Add more Coconut Cream while cooking if it gets too thick.

– Serve hot, or for a cold pudding put in a container and refrigerate for 2 hours. Then spoon into bowls, drizzle with Coconut Cream and sprinkle with Dried Coconut.

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