Monthly Archives: October 2013

Tapioca pearls

Hello everyone!

I’ve been resting at home with a strict diet (last trimester of pregnancy) so I read more cookbooks then made recipes although I fond simple and easy meals to make compatible with the said diet.

As I had to rest and as standing up became harder, I had to find ways to cook quickly. I had fun but I was often frustrated not to be able to do more. Tha’s why I’ve been away for so long! And also because my had is elsewhere, I can’t help it!

I did test an ingredient that was in my cupboard for some time. I had read about it but never found the time to make anything with it. Until my mother-in-law came back with an easy recipe and praise about the thing.

I had all the ingredients needed to make an easy dessert. And a way to use those tapioca pearls, at last! Tapioca pearls can also be called Japanese’s pearls. It’s really pretty! Uncooked, the pearl are very small and white. It looks a bit like some washing powder but a bit larger. When there are in contact with water and heat, it becomes translucent and bigger. It doesn’t taste much but it give a good texture to the cream made with it and it’s filling (so you can also serve it in the middle of the afternoon if supper will be late!).

Some people use it to thicken soup when there’s no time for a real meal (or when our great-grand-mothers wanted everyone to feel full and they hadn’t much else to fill everyone’s stomach).

And the great thing about it it’s that it suits every diet (vegan or not, gluten-free or not, lactose-free or not…)!

Here is the easy and delicious way to use tapioca pearls:

Coco and pineapple tapioca cream for 4: 

60g of tapioca pearls

30cl water

30g rapadura or muscovado sugar (unrefine sugar)

25cl coconut cream or milk

1 pinch of salt

4 unsweetened pineapple slices with the juice

 Rince the tapioca pearl in a sieve and leave to rest for 5 minutes in the said sieve. 

Bring the water to boil and add the pearls. As soon as it boils again, add sugar and salt. Lower the heat, mix and leave to cook for 5 minutes.

Then, add the coconut milk or cream, mix and wait for the next boiling bubble. 

Cover and leave to cool for an hour. Pour into individual bowls and leave in the fridge arount 45 to 60 minutes.

 Mix the pineapple to get a thick coulis, add the juice as you like it. Serve over the pearls just before eating! 

 If you prepare it the day before, you’ll need to add more liquid as it tends to thickens with time.

 As said before, it is a filling dessert so serve it after a light meal.

It works really well with any vegan milk (almond, coco+rice, chestnut…) and with any other fruit especially the tangy type like citrus, mango and raspberries. 

 

 

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