Coconut tapioca

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Preparation info

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • 50 g tapioca
  • 40 g caster sugar
  • 250 ml coconut cream or coconut milk


Cook the tapioca the same way as you do for the plum tapioca. Once cooked and drained, place in a bowl. Bring the sugar to the boil with 80 ml water and boil for 1 minute, then add the coconut cream and bring back to the boil. Pour this over the tapioca and mix it in well. Leave to cool down, then cover and place in the fridge and leave for at least 6 hours, stirring occasionally. The tapioca will swell up and thicken the coconut cream.