Tapioca pudding with coconut milk is a real heartbreaker. Everyone will love these sweet, sticky pearls.
Tapioca pudding is creamy and goes perfectly with the rhubarb compote. It’s a sensational start of the rhubarb season.
- 100 g tapioca
- 400 ml coconut milk
- 400 ml water
- 3 tablespoons cane sugar
- 4 stalks of rhubarb
- 400 ml white wine
- 100 ml water
- 50 g cane sugar
- beans from one vanilla pod
- 9 strawberries
- 2 tablespoons chopped pistachios<
In a saucepan, bring the coconut milk, water and sugar to a boil, add the tapioca and cook over low heat for 20 minutes, stirring occasionally.
Rinse the rhubarb under cool water, remove the ends and cut into cubes. Place in an other saucepan, pour the wine and water. Add sugar and vanilla beans, simmer for 20 minutes, stirring occasionally.
Transfer the tapioca pudding to bowls and allow to cool. Serve with rhubarb compote and strawberries, sprinkle with pistachios.