St Paddy's Tapioca Pudding

St Paddy's Tapioca Pudding (Recipes for Home & Restaurant) by Nadine Lloyd

St Paddy's Tapioca Pudding


Ingredients:  (Serves 4)
1 x 400ml (13.53 fl oz.) tin coconut milk
1 x 375ml (12.68 fl oz.) carnation milk
¼ teaspoon salt
1 teaspoon vanilla extract
4-6 drops green food dye
½ cup small green tapioca pearls
¾ cup caster sugar
1 large egg - whisked


Method:
In a medium sized saucepan, whisk the coconut milk, carnation milk, salt, vanilla extract and green food dye together.
Add the tapioca pearls to the liquid.
Gently stir through.
Set aside for 30 minutes to allow the pearls to soften.

Stir in the caster sugar.
Bring the mixture to the boil over medium/high heat.
Stir occasionally.
Once the mixture starts to boil, reduce the heat to medium/low.
Allow to simmer for 14-16 minutes. Stir continuously during this time.
Add in the whisked egg.
Stir through until the mixture thickens.
Remove from the heat and set aside to cool for 30 minutes.

Once cooled, divide the mixture between 4 dessert glasses.
Place the glasses in the refrigerator for at least 2 hours.

Decorate according to preference.
Serve chilled.



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St Paddy's Tapioca Pudding (Recipes for Home & Restaurant) by Nadine Lloyd
St Paddy's Tapioca Pudding (Recipes for Home & Restaurant) by Nadine Lloyd
https://www.BookshelfCollections.com/index.html
St Paddy's Tapioca Pudding (Recipes for Home & Restaurant) by Nadine Lloyd
https://www.BookshelfCollections.com/index.html
St Paddy's Tapioca Pudding (Recipes for Home & Restaurant) by Nadine Lloyd
https://www.BookshelfCollections.com/index.html
St Paddy's Tapioca Pudding (Recipes for Home & Restaurant) by Nadine Lloyd