Recipe serves: 14

Tapioca with coconut cream

7 oz small tapioca pearls (white)
2 cup water
1 cup water chestnuts, chopped thinly
¾ cup sugar
1 cup cream of coconut
3 Tbsp sugar
1 Tbsp corn starch
1/16 tsp salt
7-14 each kiwi
14 sprig fresh mint
14 each little flower for decoration

Preparation steps:
    1. Rinse the tapioca pearls and transfer to a medium pot.
    2. Add water, sugar and water chestnuts to the pot. Bring to boil. Reduce heat and simmer for 15-20 until the tapioca pearls become clear. Stir frequently.
    3. Fill ¾ of each ramekin with the tapioca.

    4. In a medium pot combine the cream of coconut, sugar, corn starch and salt. Cook a few minutes on medium heat until the cream thickens. Spoon 1½ Tbsp of the cream on each tapioca ramekin.

    5. Cover each ramekin with foil or plastic and refrigerate for at least 2 hours or over night.

    Serving: Decorate each plate with sliced kiwi fruit. Decorate the ramekin with the mint sprig and flour. Place the ramekin on the plate and serve.
Picture of recipe

Each dish is made with a ramekin placed on
a decorated dessert plate.
For this recipe use 14 ramekins, size:
1/3 cup each.

Take note!
  • Cream of coconut - when opening the
    coconut milk can, don't shake or mix
    its content.
    The Cream of coconut is the thicker
    milk at the top of the can.
  • Measurements:
    Tapioca pearls:
    7 oz = ½ regular package = 1 cup
    Water chestnuts:
    1 cup = 5 oz (drained) =
       140 gram (drained) = 1 small can