This is an adaptation of a typical Thai Dessert and similar to those I've had in restaurants. It's got eye appeal, is refreshing, light and delicious. If you don't care for tapioca, you can leave it out. Or you can use dessert tofu. You can also make packaged Almond jelly dessert and cut it into little cubes. The choice is yours.

Ingredients

4 serv.

large tapioca1⁄4 cup
water↗1 cup
sugar↗2 tablespoons
diced fruit or 2 cups fruit, preferably fresh (select from berries, mango, papaya,pineapple, kiwi, pomegranate seed, etc.)2 cups
thawed frozen coconut milk or 2 cups almond milk2 cups
sugar, sweetened to taste (more or less)↗2 tablespoons
vanilla extract (do not use artificial) or 1 teaspoon rose water↗1 teaspoon
Garnish for the bowls
1 sprinkle pomegranate seeds or 1 fresh edible flower (like viola, nasturtium, or rose petal)

Step-by-step instructions

1
Boil the tapioca stirring constantly until the pearls are translucent.
2
Remove from heat and stir in sugar.
3
Bring back to the boil.
4
Remove from heat immediately.
5
Let the tapioca cool.
6
Prepare your fruit.
7
Slice strawberries but leave other berries whole.
8
Dice other fruits.
9
Stir sugar into the milk of your choice and make sure it is dissolved.
10
Add extract.
11
Select 4 attractive chilled bowls for your desserts.
12
Put several tablespoons of tapioca pearls in each bowl.
13
Divide the fruit into each bowl.
14
Pour the sweetened milk over the fruit/tapioca and chill the desserts until ready to serve.
15
Garnish your dessert with one of the above.
16
If using flowers be sure they are pesticide free.
17
If you are appealing to children, you can snip coloured marshmallows into flower shapes.

Source: food.com

Original recipe ↗

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