Tapioca Pudding with Persimmon Jam

🧂 Ingredients

• 500 gr persimmon jam
• 100 gr tapioca pearls
• 1 L water
• 250 ml coconut milk
• 30 gr coconut sugar
• 1 pinch salt

Instructions

• 1 Bring water to the boil, add the dried tapioca pearls, stir and bring to the
  boil again.
• 2 Keep stirring occasionally as tapioca sticks easily, reduce the heat and simmer
  to cook the tapioca pearls for 20 minutes.
• 3 When the tapioca pearls are translucent, rinse them under cold water and drain.
• 4 Cook the coconut milk with the sugar and a pinch of salt for 5 minutes.
• 5 Add the cooked tapioca pearls into the coconut milk, stir to combine and cook
  for another 5 minutes.
• 6 Divide the coconut tapioca pearls into the dessert glasses and top with the
  persimmon jam. Cover with another layer of coconut tapioca and finish with the
  persimmon jam.
• 7 Refrigerate the pudding for 2 hours before serving.

Nutrition Info