Coconut Cream Tapioca
- Tapioca
- 1/3 cup small pearl tapioca
- 2 1/2 cups coconut water
- 1 tablespoon light agave nectar or brown rice syrup
- Coconut Cream
- 1 cup unsweetened coconut milk
- 2 tablespoons light agave nectar
- 1 teaspoon agar-agar flakes
- 1/8 teaspoon fine sea salt
To prepare the tapioca, combine the tapioca pearls, coconut nectar and agave nectar in a large saucepan.
Allow the mixture to soak for 5 to 30 minutes, according to the package directions.
Cook, over medium-high heat until the mixture comes to a boil.
Decrease the heat and simmer, stirring frequently, until the mixture thickens and tapioca pearls become translucent, 15 to 20 minutes.
Divide the mixture equally among four 3/4-cup ramekins or custard cups and let cool.
Refrigerate until set, about 1 hour.
To prepare the coconut cream, combine the coconut milk, agave nectar, agar-agar and salt in a small saucepan, stir to blend.
Set aside for 30 minutes to soften the agar-agar flakes.
Cook, over medium heat, stirring constantly until the agar-agar flakes dissolve, about 8 to 10 minutes.
Spoon the mixture over the tapioca. Refrigerate until set, about 1 hour. Serve chilled.
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- Tapioca
- 1/3 cup small pearl tapioca
- 2 1/2 cups coconut water
- 1 tablespoon light agave nectar or brown rice syrup
- Coconut Cream
- 1 cup unsweetened coconut milk
- 2 tablespoons light agave nectar
- 1 teaspoon agar-agar flakes
- 1/8 teaspoon fine sea salt