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\n

\nNot long ago, I was invited to dinner at the home of one of my long-time friends (almost 20 years), Jo\u00eblle, 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 Jo\u00eblle for sharing her delicious recipe!<\/div>\n

\n <\/a>Tapioca pudding recipe for 4 people:<\/p>\n

-100ml of semi-skimmed milk<\/span><\/b>
\n-400ml of coconut milk (the fluid)<\/span><\/b>
\n-1\/2 vanilla bean<\/span><\/b>
\n-75g of tapioca<\/span><\/b>
\n-55g of blond vergeoise or brown sugar<\/span><\/b>
\n-the zest of an untreated lime<\/span><\/b>
\n
<\/span><\/b>
\nFor the jelly coulis:<\/span><\/b>
\n-125g of strawberries<\/span><\/b>
\n-40g of blond vergeoise<\/span><\/b>
\n-30ml of water<\/span><\/b>
\n-1 sheet of gelatin<\/span><\/b><\/p>\n

<\/p>\n

\nHere 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.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix the tapioca with the blond vergeoise. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nAdd the inside of half a vanilla bean. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nStir a little to disperse the vanillin. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
Put the emptied vanilla bean in the milk with the coconut milk in a saucepan over low heat. Bring to a simmer. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nPour the bowl of sugar-apioca-vanilla in one go.<\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nStir without stopping. Count 6-7 minutes from the simmer, always stirring.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nYou will get the pudding…<\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nRemove from heat and zest your lime. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nMix one last time and pour into 4 ramekins. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nPrepare your jelly coulis: cut the strawberries into quarters and place them in a saucepan with the vergeoise.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nStir and bring to a boil over low heat and count 4 minutes. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nThis gives you time to soak your gelatin sheet in cold water. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nWhen the strawberries have cooked for 4 minutes, add the water (the 30ml or g) and then the soft gelatin sheet. Mix thoroughly off the heat. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nPour over puddings. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nPlace the puddings in the fridge for at least 3 hours before enjoying them extra fresh!<\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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