Ingredients
-
1 Small ripe Mango
-
2 Egg
-
1 Can Coconut milk
-
1 TBSP Tapioca grainsor small tapioca pearls
-
1 TBSP Almond cream
-
1 tsp Vanilla powder
-
3 TBSP Liquid honey (neutral taste)
Overview
The little gelified tapioca pearls bring something special to this dessert full of flavours with the coconut milk, vanilla powder and almond cream. This dish is free of refined sugar though sweet enough to please sweet teeth. I find the addition of a few slices of mango a nice match and refreshing feature though you can use any other fruit
This dish belongs to the menu
Utensils
- 1 Mixing bowl
- 1 Saucepan
- 1 Whisk
Menu steps
|
1
Done
|
Prepare custard basisIn a Saucepan whisk 1 can coconut milk with 1 TBSP tapioca grains, 1 TBSP almond cream,1 tsp vanilla powder and 3 TBSP honey. Put the saucepan on the stove on low heat and cook for 2 minutes whisking until smooth and well mixed |
|
2
Done
|
Incorporate eggs and cookIn the meantime beat 2 eggs. Pour the warm mixture on the beaten eggs, whisk together and put back on the stove whisking continuously in same direction for 10 minutes on low heat so that the pearls do not stick to the bottom of the saucepan and the mixture never boils (coconut milk should never boil). Let cool in individual bowls for 30 minutes and refrigerate until serving (at least 1 hour) |
|
3
Done
|
To serveTop up with a few small mango slices or another colourful fruit |
