Tapioca pudding with lemongrass and coconut milk
5 servings
35 minutes
Tapioca pudding with lemongrass and coconut milk is an exquisite dessert that combines exotic flavors into a delicate, airy texture. Its roots trace back to Mexican cuisine, where culinary traditions skillfully blend sweetness with spicy and citrus notes. Lemongrass adds freshness and a hint of zest, while coconut milk enriches the flavor with a creamy smoothness. The transparent tapioca pearls gently cradled in sweet sauce provide a delightful contrast of textures. This dessert perfectly concludes a meal; it is light yet nourishing. Serving it with fruit pieces adds brightness and refreshing juiciness. This pudding is an excellent choice for special occasions or simply to enjoy a taste inspired by the spirit of the tropics.
1
We boil water in a wide pot or pan (not in a small saucepan).
- Water: 2 glasss
2
Quickly rinse the tapioca from excess starch in a colander under running water and place it in boiling water with sugar and lemongrass.
- Tapioca (pearls): 0.5 glass
- Sugar: 0.5 glass
- Lemongrass: 1 g
3
Cook over medium heat, stirring constantly to prevent tapioca from sticking to the bottom and clumping together. Add lemongrass; if unavailable, it can be replaced with lime zest or even vanilla. Cook for 10-15 minutes.
- Lemongrass: 1 g
- Vanilla: 2 pieces
4
In a separate container, we heat the coconut milk without letting it boil.
- Coconut milk: 1 glass
5
We serve: place a spoonful of cooked 'pearls' at the bottom of a glass, pour a couple of spoons of coconut milk over them, and decorate with pieces of fruit.
- Tapioca (pearls): 0.5 glass
- Coconut milk: 1 glass
- Fruit: 1 piece
