- SERVES 2-4
- 1/2 cup Asian pearl or seed tapioca
- 2 cups water
- Pinch of salt
- 1 can of coconut milk
- table syrup or maple syrup to serve (approx. 1-3 Tbsp. per serving)
- sliced fruit
Soak the tapioca in water for twenty minutes. Drain the leftover water. Add 2 c of water and a pinch of salt and bring to boil, then simmer for ten minutes, add water if tapioca is bubbling or splitting. Taste to see if the tapioca is soft, not hard. Some of the balls will still be white.
Put about 1/2 c of cooked tapioca in each person’s bowl. Add about 1/4 -1/2 c of coconut milk, 1 T of sugar syrup, and fresh fruit. I added mango, guava, and jackfruit. In Thailand, other possible toppings would include boiled sweet corn, cooked black beans, shaved ice, plus other things.