This is a rather basic recipe that will allow you to experiment with tapioca pearls. This dish is best served relatively warm. If refrigerated, the pearls will become dry and hard.
For the picture, I used pandan flavored pearls, which gives them a lovely jade-green color. You can achieve a similar effect by adding 2 to 3 tablespoons of pandan juice to the pearls while they're cooking.
This dish really wants fresh 'young' coconut meat, which is still soft. Unfortunately that can be hard to find, even in Bangkok supermarkets, so grated coconut works fine.
|Small Tapioca Pearls||140 g / ½ c|
|Water||340 ml / 1 ¼ c|
|Sugar||70 g / ¼ c|
|Fresh coconut meat||180 g||Thinly sliced|
|Coconut cream||220 ml / 1 c|
- Bring the water to a boil, add the tapioca pearls and cook until the pearls become mostly translucent.
- Add the sugar and coconut flesh. Allow to return to a boil and then remove from heat.
- Mix the coconut cream and salt together. Heat until it begins to boil, then remove from heat.
- Spoon a bit of the tapioca pearls into a small dessert bowl and then top with some of the cooked coconut cream.