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🍰 Tropical Tapioca Pudding with Pandan Syrup

242 kcal · 30 min · 4 servings

Ingredients

• Salt
• 150 g Pearl tapioca
• 1 Pandanus leaf (or 1/2 vanilla pod)
• 125 g Palm sugar
• 1 Baby pineapple
• 400 g Mango (1 Mango)
• 25 g Coconut flakes (4 tbsp)
• 120 ml Coconut milk (9 % fat)

Instructions

1. 1. Bring 1.25 liters of water with a pinch of salt to a boil in a pot.
2. 2. Add the pearl tapioca to the boiling water.
3. 3. Cook the tapioca over medium heat for 5 minutes, stirring occasionally.
4. 4. Remove the pot from the heat and let the tapioca soak covered for 15 minutes.
5. 5. Add about 700 milliliters of cold water to the soaked tapioca and stir.
6. 6. Pour the mixture into a sieve and let the water drain off.
7. 7. Place the tapioca in a large bowl and cover it generously with fresh water.
8. 8. Stir vigorously to remove excess starch.
9. 9. Pour the tapioca back into the sieve and let it drain well.
10. 10. Repeat the washing and draining process two more times.
11. 11. Fill six glasses or small bowls with the well-drained tapioca.
12. 12. Place the glasses in the refrigerator for about 20 minutes.
13. 13. Cut the pandanus leaf into pieces about 4 centimeters long.
14. 14. Tie the leaf pieces together into a small bundle using kitchen twine.
15. 15. Grate the palm sugar and place it in a small saucepan with 75 milliliters of water.
16. 16. Add the pandanus bundle to the saucepan.
17. 17. Cook the mixture over medium heat, stirring, until the sugar is completely dissolved.
18. 18. Let the syrup simmer for another 3 to 4 minutes until it becomes syrupy.
19. 19. Let the syrup cool down to room temperature.
20. 20. Peel the pineapple and cut it into quarters.
21. 21. Remove the tough core from the pineapple pieces.
22. 22. Cut the pineapple flesh into small cubes.
23. 23. Peel the mango and slice the flesh off the pit in thin slices.
24. 24. Cut the mango into small cubes as well.
25. 25. Toast the coconut flakes in a pan without fat over medium heat until light brown.
26. 26. Let the toasted coconut flakes cool down on a plate.
27. 27. Add two tablespoons of coconut milk to each serving of tapioca pudding.
28. 28. Distribute the pineapple and mango cubes evenly over the puddings.
29. 29. Drizzle the puddings with the cooled pandan syrup.
30. 30. Sprinkle the puddings with the toasted coconut flakes and serve.

Nutrition per serving

• kcal: 242
• Protein: 1 g · Fett/Fat: 5 g · Carbs: 47 g