Coconut Tapioca Recipe
Pickled blueberry, hazelnut, lychee sorbet
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Ingredients
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Coconut Tapioca
Pickled Blueberries
Hazelnut Crumble
Lychee Sorbet
Method
Coconut Tapioca
- 1
Prepare Tapioca Pearls
In a medium saucepan, bring 3 cups of water to a boil. Add the tapioca pearls and cook according to package instructions, usually about 15-20 minutes, until they become translucent.
- 2
Combine with Coconut Milk
Once the tapioca is cooked, drain and rinse under cold water. Return the pearls to the saucepan and add coconut milk, sugar, salt, and vanilla extract. Stir well and heat gently over low heat until warmed through.
Pickled Blueberries
- 3
- 4
Pickle the Blueberries
Place the fresh blueberries in a clean jar and pour the hot pickling liquid over them. Let it cool to room temperature, then seal and refrigerate for at least 2 hours or overnight.
Hazelnut Crumble
- 5
Prepare Hazelnuts
Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-12 minutes, until fragrant. Let cool, then chop coarsely.
- 6
Make the Crumble
In a bowl, combine toasted hazelnuts, brown sugar, butter, and flour. Mix until crumbly and spread on a baking sheet. Bake for 15-20 minutes until golden and crisp.
Lychee Sorbet
- 7
Blend Ingredients
In a blender, combine drained lychee, sugar, water, and lemon juice. Blend until smooth.
- 8
Freeze Sorbet
Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every hour until it reaches a sorbet consistency.
