Coconut Tapioca With Lychee & Pineapple
Recipe: #22945
February 24, 2016
Categories: Desserts, Asian, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"From one of our national supermarkets, post for You Want What!? A Recipe Posting Game 2016. Have not included 1 hour of setting time in the fridge in times."
Ingredients
Nutritional
- Serving Size: 1 (150.7 g)
- Calories 262.5
- Total Fat - 15.4 g
- Saturated Fat - 13.5 g
- Cholesterol - 0 mg
- Sodium - 107.8 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 2.6 g
- Sugars - 18.7 g
- Protein - 1.9 g
- Calcium - 22 mg
- Iron - 1.5 mg
- Vitamin C - 5.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine the tapioca, coconut milk, vanilla bean and seeds and 1 cup (250ml) water in a large saucepan and set aside for 30 minutes to soak.
Step 2
Place over a medium heat and bring to a simmer and then reduce hat to low and cook, stirring occasionally, for 15 minutes or until tapioca is transparent.
Step 3
Remove from the heat and add the sugar and salt and stir to combine.
Step 4
Set aside for 10 minutes to cool.
Step 5
Remove and discard the vanilla bean.
Step 6
Transfer to a bowl and place into the fridge for 1 hour to cool completely.
Step 7
Spoon tapioca among serving bowls or glasses and top with lychee, pineapple and mint.
Tips
No special items needed.