Tapioca Pudding

Ingredients

• Salt
• 150 g pearl tapioca
• 1 pandan leaf (or ½ vanilla pod)
• 125 g palm sugar
• 1 baby pineapple
• 400 g mango (1 mango)
• 25 g coconut flakes (4 tbsp)
• 120 ml coconut milk (9% fat)

Instructions

1. 1.

   Bring 1.25 l water with a pinch of salt to a boil. Add pearl tapioca and cook over medium heat, stirring occasionally for 5 minutes. Remove from the stove and cover for 15 minutes to soak.

2. 2.

   Add about 700 ml cold water to the tapioca and stir. Drain in a sieve.

3. 3.

   Place tapioca in a large bowl and generously cover with water. Stir vigorously to remove excess starch. Transfer back to the sieve and drain well. Repeat this process twice more.

4. 4.

   Drain the tapioca well, fill 6 glasses or bowls, and chill for about 20 minutes.

5. 5.

   Meanwhile cut the pandan leaf into pieces about 4 cm long and tie them into a small bundle with kitchen twine.

6. 6.

   Grate palm sugar, add it to 75 ml water in a small pot, and cook over medium heat while stirring until the sugar dissolves. Then simmer for another 3–4 minutes until syrupy. Let cool to room temperature.

7. 7.

   Peel the pineapple, quarter it, remove the core, and cut the flesh into cubes.

8. 8.

   Peel the mango, slice thinly from the pit, and cube as well.

9. 9.

   Toast coconut flakes in a dry pan over medium heat until light brown. Cool on a plate.

10. 10.

    Pour 2 tbsp coconut milk over each tapioca portion. Distribute pineapple and mango cubes on top.

11. 11.

    Drizzle the puddings with syrup and sprinkle with toasted coconut flakes before serving.