Tapioca with Coconut Milk

Tapioca with Coconut Milk

  • Preparation 20 min
  • Cooking 1 h 40 min
  • Chilling 2 h
  • Servings 6
  • Végétarien
  • Sans noix
  • Sans gluten
See

Categories

Ingredients

  • Tapioca

    • 2 cups (500 ml) milk
    • 1 1/2 cups (375 ml) unsweetened coconut milk
    • 1 pinch of salt 

    • 1/2 cup (125 ml) medium tapioca pearls
    • 2 eggs, separated 

    • 1/3 cup (75 ml) sugar
    • 1 teaspoon (5 ml) vanilla extract
    • 1 pinch of cream of tartar
  • Coconut bowls

    • 4 coconuts 

    • 6 edible orchids (optional)

Preparation

  • Tapioca

  • Coconut bowls

Note from Ricardo

Do not garnish the tapioca with orchids bought at a florist: they are not edible. Edible flowers are sold in the Fruit and vegetable section in some supermarkets and greengrocers.

Personal Note