Recipe serves: 14

Tapioca with coconut cream

Ingredients
 
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


Background:
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