Coconut And Lemongrass Tapioca Recipe
mango sorbet, house made granola (gf/vg/n*)
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Ingredients
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Tapioca Pudding
Mango Sorbet
House Made Granola
Method
Tapioca Pudding
Prepare the Tapioca
In a medium pot, combine the tapioca pearls and 4 cups of water. Let soak for 30 minutes, then drain.
Cook the Tapioca
In the same pot, add the coconut milk, soaked tapioca, sugar, salt, and the bruised lemongrass stalk. Cook over medium heat, stirring frequently until the tapioca pearls become translucent (about 15-20 minutes). Remove the lemongrass stalk and let cool.
Mango Sorbet
Prepare the Mangoes
Peel and chop the ripe mangoes. Blend them with lime juice and agave syrup until smooth.
Freeze the Sorbet
Pour the mango mixture into a shallow dish and freeze for at least 4 hours, scraping with a fork every hour until it reaches a sorbet consistency.
House Made Granola
Mix the Ingredients
In a large bowl, combine rolled oats, nuts, seeds, dried fruits, cinnamon, and salt. In a small bowl, whisk together the maple syrup and coconut oil, then pour over the dry ingredients and mix well.
Bake the Granola
Spread the mixture on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 20-25 minutes, stirring halfway through, until golden brown. Let cool before storing.