Roast Persimmons with Coconut Tapioca Pudding

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

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!

Ingredients

For the tapioca

1⅔ cups [400 ml] boiling water
2 cups [300

Dessert
Gluten-free
Vegan

Method

Preheat the oven to 400°F [200°C].

Pour the boiling water into a saucepan and add the pearl tapioca. Cook for 5 minutes over medium heat