Coconut tapioca with vanilla and green tea

5 servings

210 minutes

Coconut tapioca with vanilla and green tea is a delicate and aromatic dessert inspired by Malaysia's rich culinary tradition. Tapioca, known for its velvety texture, combined with exotic coconut milk and fragrant vanilla creates a delightful harmony of flavors. The addition of green tea (matcha) gives the dessert a refined bitterness and rich color, creating visual and taste pleasure. Each spoonful of this dessert is a journey through Asia where traditions meet modern gastronomic trends. Perfect for finishing a meal, this dessert delights with its lightness and airiness, especially when chilled with whipped cream. Try this exquisite sweet masterpiece and immerse yourself in an atmosphere of refined taste and culinary art.

Energy value per serving

• Calories: 266.6
• Proteins: 3.7g
• Fats: 15.2g
• Carbohydrates: 28.1g

Ingredients

• Tapioca: 0.3 glass
• Milk: 1 glass
• Egg yolk: 2 pc
• Coconut milk: 2 glass
• Sugar: 0.3 glass
• Vanilla pod: 1 pc
• Green tea (powder): 1 tbsp
• Whipped cream: to taste

Cooking steps

1. Soak the tapioca in 1 cup of room temperature milk for an hour.

   Required ingredients:

   • Tapioca: 0.3 glass
   • Milk: 1 glass

2. Beat the yolks with sugar until pale yellow.

   Required ingredients:

   • Egg yolk: 2 pieces
   • Sugar: 0.3 glass

3. Cut the vanilla pod in half. Carefully scrape out the vanilla seeds with a sharp knife.

   Required ingredients:

   • Vanilla pod: 1 piece

4. Combine slightly swollen tapioca and coconut milk in a cast iron pot. Stir in the egg mixture. Add vanilla seeds and the vanilla pod.

   Required ingredients:

   • Tapioca: 0.3 glass
   • Coconut milk: 2 glasss
   • Egg yolk: 2 pieces
   • Vanilla pod: 1 piece

5. Place a pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, slower. Tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to avoid burning. After the time is up, remove the pot from the heat and let it cool. Mix in the green tea powder (matcha). Stir until a uniform salad color is achieved. Remove the vanilla pod until the next use. Divide the tapioca into serving dishes and cool for a couple of hours in the refrigerator.

   Required ingredients:

   • Green tea (powder): 1 tablespoon

6. Serve with whipped cream.

   Required ingredients:

   • Whipped cream:  to taste