Coconut tapioca pearls with dulce de leche sauce

by Le Schmitz February 05, 2017

Coconut tapioca pearls with dulce de leche sauce

Made from the roots of cassava, tapioca pearls can be used as the basis of many puddings and cakes. This coconut milk dessert with chewy tapioca pearls is quick and easy and can be made a day or two in advance. Serve it with dulce de leche sauce. Enjoy!

Ingredients:

    • 3 cups water (for the coconut cream)
    • 1/2 cup sugar
    • 1 cup whole milk
    • 2 cups coconut cream
    • 2/3 tapioca pearls, (plus extra water to prep the tapioca)
    • caramel sauce or dulce de leche (milk caramel)
    • coconut flakes (optional, for decoration)
    Directions:
    • bring the water and sugar to a boil
    • turn the heat to low and stir in the milk
    • when the mixture return to a boil, turn off the heat and stir in the coconut cream (make sure you are not boiling the coconut cream, which could make it oily)
    • remove from heat, let cool to room temperature and chill in refrigerator for two hours
    • soak tapioca pearls in cold water for 20 minutes (to let the pearls expand),
    • drain the water
    • bring about 4 cups of water to a boil in a medium pot
    • turn off the heat, add the drained tapioca pearls and stir constantly for 10 minutes
    • drain the water from the tapioca before combining with the chilled coconut milk texture
    • divide it in small dessert cups, add a generous dollop of dulce de leche sauce to each serve and decorate with coconut flakes

     

    Note: We used dulce de leche sauce for this recipe. If you rather prefer a rich, creamy version of dulce de leche instead, then we highly recommend the use of La Feliz Dulce de Leche straight from the jar. Delicious ;-)



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