Tapioca Pudding with Coconut Milk, Strawberries and Lime

Not long ago, I was invited to dinner at the home of one of my long-time friends (almost 20 years), Joëlle, who prepared this tapioca and coconut milk pudding for dinner. I am a real rice pudding lover and anything that comes close to it, I was over the moon! With a strawberry coulis on top, it was really perfect and fresh. I simply added a little vanilla and lime zest for flavor. I also put a little gelatin in my barely cooked strawberry coulis, which gives a dessert with a special texture, especially thanks to the tapioca. To be made when the heat arrives, for an original and fresh dessert! So a big thank you to Joëlle for sharing her delicious recipe!

Tapioca pudding recipe for 4 people:

-100ml of semi-skimmed milk
-400ml of coconut milk (the fluid)
-1/2 vanilla bean
-75g of tapioca
-55g of blond vergeoise or brown sugar
-the zest of an untreated lime

For the jelly coulis:
-125g of strawberries
-40g of blond vergeoise
-30ml of water
-1 sheet of gelatin

Here is the tapioca of the supermarket that we find in France. Nothing to do with the tapioca of Brazil. In fact, it is still Manioc, but in a different form. The tapioca starch that I use for the Pao de queijo is from the same plant.