Pineapple Lime and Coconut Tapioca Pudding

Pineapple Lime and Coconut Tapioca Pudding

I have done quite a few experiments with tapioca/sago with a varying range of results. To be completely honest 90% of the time the end result is disappointing, bland and needs more sweetness.

This recipe’s success was a major surprise. The flavors of coconut, lime, ginger and pineapple all make perfect sense to be combine into a lovely treat, though it’s the caramel sauce made with coconut milk and a slight tang of lime juice that really steals the show. This little addition brings the recipe to a new level and makes the dessert so moreish.

Ingredients:

• 400g coconut cream
• 625ml coconut milk
• 40g white sugar
• 100g tapioca pearls
• 110g brown sugar
• 300g pineapple
• 1+ ½ tsn ground ginger
• 4 tsn lime juice
• 30g desiccated/shaved coconut, toasted

Method:

1. Place the coconut milk, 200ml coconut cream and white sugar into a saucepan and stir on a high heat until the sugar is dissolved and the mix is boiling.
2. Add the tapioca and bring the recipe down to a simmer and cook for 25 minutes stirring frequently until mix thickens and the pearls are transparent with a white dot in the center.
3. Pour the mix into a bowl and leave aside to cool.
4. Meanwhile to make the sauce place the remaining 200ml of the coconut cream and the brown sugar into a saucepan and stir on a high heat until well combine and the sugar is dissolved.
5. Add the pieced pineapple, the ground ginger and the lime juice and stir for 3 minutes or until the mix thickens to a caramel consistency.
6. Take the saucepan off the heat and leave aside to cool.
7. Spoon half of the sauce and pineapple into the base of 6 cup ramekins.
8. Spoon the tapioca mix into the 6 ramekins evenly.
9. Top with the remaining sauce and pineapple.
10. Sprinkle with the toasted coconut.
11. Place in the fridge for 1 hour to set completely.

Notes:

• I have topped with some pomegranate for some extra colour.

Step 2

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