Postre de Tapioca Con Coco
A creamy dessert, simple to make and so delicious
4
people
Ingredients
- 125 g Tapioca
- 400 ml coconut milk - canned
- 200 ml soy milk
- 200 ml single cream - vegan
- Pinch Cinnamon
- Grating of fresh nutmeg
- 2 tablespoons Vanilla Sugar - or more to taste, regular sugar is OK too
- 1 tsp Vanilla Extract
- Pinch of sea salt
- 1 tsp Butter - vegan, optional
- ½ cup Mango puree - I used Natcos own brand, or fruit of your choice.
Instructions
- In a large heavy based saucepan, pour the milk, cream and coconut milk mixture, the tapioca and the sugar. Mix well.
- Add the cinnamon and nutmeg to taste.
- Gently simmer over a very low heat for about an hour or until the tapioca is soft to the tongue but still retains its shape.
- Taste and add more sugar if required.
- The original recipe suggests leaving this to chill but I preferred it warm. Serve in glasses or bowls with Mango puree or the fruit of your choice.
- Enjoy and forget all your childhood nightmares....
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Postre de Tapioca Con Coco
Amount per Serving
Calories
512
% Daily Value*
Fat
37
g
57
%
Saturated Fat
28
g
175
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
56
mg
19
%
Sodium
55
mg
2
%
Potassium
387
mg
11
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
5
g
10
%
Vitamin A
1053
IU
21
%
Vitamin C
16
mg
19
%
Calcium
132
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.