Dessert Recipe
house strawberry-pineapple sorbet, lime zest, coconut tapioca pudding
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Ingredients
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Dessert
Method
Dessert
Prepare the Sorbet
In a blender, combine fresh strawberries and pineapple chunks.
Blend until smooth, then strain the mixture through a fine mesh sieve into a bowl to remove seeds and pulp.
Stir in the lime zest and granulated sugar until fully dissolved.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
Prepare the Coconut Tapioca Pudding
In a saucepan, combine tapioca pearls with 1 cup of water and let it soak for about 30 minutes.
After soaking, add the remaining 3 cups of water and a pinch of salt to the saucepan and bring to a gentle simmer over medium heat.
Cook the tapioca pearls, stirring frequently, for about 15-20 minutes or until they become translucent.
Slowly stir in the coconut milk and sugar, and continue to cook for another 5-10 minutes until the pudding thickens slightly.
Remove from heat and allow to cool slightly before transferring to serving dishes.
Serve
Scoop the strawberry-pineapple sorbet into bowls and serve alongside the warm coconut tapioca pudding.
Garnish with additional lime zest if desired.