Tapioca Pearls with Tropical Fruits

Tapioca Pearls with Tropical Fruits


    1 liter (4 cups) water

    150 g (1 cup) dried tapioca or sago pearls

    250 ml (1 cup) fruit syrup, from canned fruits

    200 g (1 cup) sugar

    500 ml (2 cups) thick coconut milk

    1 teaspoon pandanus or vanilla extract

    Assorted tropical fruits (mango, lychee, jackfruit and mandarin orange), sliced to yield 4 cups

    ¼ teaspoon salt

    1 tablespoon cornstarch



   
    1 Bring the water to a boil in a pot and add the tapioca or sago pearls. Simmer for 15 minutes over low heat, stirring constantly, until the pearls are soft and transparent. Add the fruit syrup, stir in ½ of the sugar, ½ of the coconut milk and the fragrant extract, and mix until the sugar is dissolved. Remove from the heat and add the sliced fruits, reserving some for garnishing.

    2 To make the topping, combine the remaining sugar and coconut milk, salt and cornstarch in a saucepan and heat over medium heat, stirring constantly, until the mixture is thick, about 3 minutes. Remove and set aside.

    3 Transfer the pudding to individual serving bowls and spread the topping on top. Garnish with the reserved sliced fruits and serve warm or cold.

    Serves 6

    Preparation time: 10 mins Cooking time: 20 mins