A lot of people dislike tapioca. Something about texture, or boarding schools. Growing up in Kuwait, then Bucharest and finally Athens: I came across tapioca in my twenties and I instantly loved it. I like the bouncy texture. The best part is how easy it is to make and how attractive it can look spooned into a Wecks jar with some fruit on top. Fresh, sweet mango would be a perfect topping, but being February in Berlin there aren’t any good specimens about. Frozen raspberries with icing sugar and Yuzu juice (or lemon juice, I have a bottle of Yuzu I brought back from Miami) is equally delicious.
Coconut Tapioca with Raspberry Sauce (Serves 4)
1/2 a cup of tapioca
1 can of coconut milk
60g caster sugar
1/2 a vanilla pod (or 1/2 a teaspoon vanilla essence)
a large pinch of salt
1 cup of frozen raspberries
1 tablespoon of icing sugar (or more to your taste)
1/2 a tablespoon of lemon juice, or water
1. Soak the tapioca in water overnight in the fridge.
2. Drain the tapioca. In a heavy bottomed saucepan, mix the sugar into the coconut milk. Split the vanilla pod in half, scrape out the seed and add to the milk along with the drained tapioca.
3. Bring to the boil, stirring constantly and cook for about 3-5 minutes until the tapioca becomes translucent and the coconut milk has thickened. (Give it a taste to make sure it’s cooked. If it’s too thick, add a little water or milk to thin, remember it will set as it cools down.)
4. Spoon into glasses or jars. The tapioca is delicious like this but if you want to add a dimension then…
5. Add the raspberries, lemon juice (or water) and 1 tablespoon of icing sugar to a clean pan. Thaw out the raspberries and cook just until the sugar is dissolved. Spoon on top of the tapioca and allow to cool. Serve cold.