Name: Roast Persimmons with Coconut Tapioca Pudding
Yield: Serves 6 to 8
Ingredients: Pinch of sea salt; ½ cup [100 g] superfine sugar; 3 star anise; ½ cup [100 g] coconut palm sugar, plus extra shavings to serve (optional); 1⅔ cups [400 ml] boiling water; 2 cups [300 g] small pearl tapioca; Scant ½ cup [100 ml] boiling water; 1⅔ cups [400 ml] coconut milk; 1 cinnamon stick; Thumb of ginger, peeled and finely grated; 4 persimmons

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Tapioca is a love or hate food, probably because of childhood memories or school lunches. I, for one, like the pearl-like texture of tapioca pudding. Tapioca is a starch. It isn’t a form of pasta, like semolina, but from the cassava root. It has virtually no nutritional value whatsoever!