Name: Tapioca pudding with grilled pineapple
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 cup (200g) small tapioca pearls; 2 1/2 cup (625ml) milk; 2 400 ml cans coconut milk; 1/2 cup (110g) caster sugar; 1 teaspoon ground ginger; 1/2 teaspoon vanilla essence; 1 small, sweet pineapple, peeled, sliced into rounds; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1/4 cup vietnamese mint leaves

Ingredients

1 cup (200g) small tapioca pearls

2 1/2 cup (625ml) milk

2 400 ml cans coconut milk

1/2 cup (110g) caster sugar

1 teaspoon ground ginger

1/2 teaspoon vanilla essence

1 small, sweet pineapple, peeled, sliced into rounds

1 tablespoon lime juice

1 tablespoon brown sugar

1/4 cup vietnamese mint leaves

Method

1.Place tapioca, milk and coconut milk in a large saucepan on medium heat for 10 mins, stirring frequently, until tapioca thickens and starts to become translucent. Reduce heat to low.

2.Add caster sugar in a slow, steady stream and stir until dissolved. Cook, stirring, for 5 mins, until thickened and smooth. Stir in ginger and vanilla.

3.Transfer tapioca to a heatproof bowl, cover and stand for 30 mins. Refrigerate until required.

4.Combine pineapple, lime juice and brown sugar in a bowl. Heat a chargrill pan on high. Cook pineapple, in batches, for 2-3 mins each side, until caramelized. Reserve pan juices. Slice pineapple into wedges.

5.Divide tapioca between chilled bowls. Top with pineapple, pan juices and mint to serve.

Tapioca pearls are available from Asian supermarkets and health food stores. You can use light coconut milk if you prefer.
Note

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Ingredients

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