Tapioca Pudding - Asian Style Trial

INGREDIENTS

1 cup tapioca pearls
12 cups water
500g superfine castor sugar
½ cup coconut cream
1 tablespoon vanilla extract
1 tablespoon salt

METHOD

Bring 8 cups of water to the boil and pour in the tapioca, stirring so that the pearls do not stick to the bottom.
Simmer until the pearls become transparent with just a tiny dot of white left in the middle. This will take about 10 minutes.
Pour into a strainer and rinse in cold water.

To make sugar syrup:
Combine the castor sugar and 4 cups of water in a heavy-based saucepan over a moderate heat and stir until the sugar dissolves. This makes 1.2 litres.

Place the pearls in a mixing bowl and add 1 cup of sugar syrup, coconut cream, vanilla extract and salt.
Stir to mix through.
Set the mixture in individual 180ml ramekins. Serve with seasonal fruit.

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