Tapioca pearl pudding with mango mousse can be prepared in the evening, packed in a jar and taken with you the next day, e.g. to work, university or... a trip.
Tapioca is made from cassava starch. It comes in the form of flour or granules. It is a valuable ingredient in a gluten-free and low-protein diet, it is easily digestible and hypoallergenic. Since tapioca has a neutral taste, to prepare a tasty dessert, it is worth to spice it up with, for example, honey, coconut milk, cocoa. and instructions on the packaging.

Ingredients for two jars (glasses), each with a capacity of 300 ml
80 g tapioca balls (pearls) < br> 400 ml of coconut milk - 30 g of brown coconut sugar - 1 tablespoon of cocoa and juice of 1/2 lime and 100 ml of water
mousse with 1 piece of mango
2 cubes of dark chocolate and 2 tablespoons of expanded millet
lemon balm leaves and lychee fruit

Pour coconut milk, water into the pot and add tapioca balls. We soak them for 45 minutes. After this time has elapsed, simmer the whole for 15-20 minutes until the balls are slightly transparent. At the end of cooking, add sugar, lime juice and cocoa, mix. Let it cool down.

Put the tapioca pudding on the bottom of the dishes and top it with the mango mousse. We decorate the dessert with grated chocolate, balls of expanded millet, lychee fruit and lemon balm leaves. Enjoy your meal!

also check

Dessert made of tapioca, coconut milk, and mango


Chocolate and coconut pudding without milk


Express dessert - mango - passion fruit - coconut milk - agar


Millet pudding with coconut milk, mango, kiwi and kaki



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