Toasted Coconut Ginger Tapioca Pots with Caramelised Pineapple
Ingredients
1/2 cup pearl tapioca
1 x 400ml can of coconut milk
1/2 cup water
1/4 cup white sugar
1/2 tsp vanilla extract
1 tbsp finely grated fresh ginger
1/4 cup coconut chips toasted
1/2 handful fresh mint
Caramelised Pineapple
1/2 Dole fresh pineapple peeled, cored and cut into bite-sized chunks
2 tbsp butter
1/4 cup brown sugar
1/4 tsp ground cinnamon
Method
Rinse the tapioca pearls under cold water and drain them.
In a medium saucepan, combine the tapioca, coconut milk, water, sugar, and grated ginger.
Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. Cook for about 20-25 minutes or until the tapioca is tender and the mixture has thickened.
Remove the saucepan from heat and stir in the vanilla extract. Allow it to cool for a few minutes before spooning it into dessert glasses.
In a large frying pan, melt the butter over medium heat.
Add the brown sugar and cinnamon to the melted butter, stirring until the sugar is dissolved.
Add the pineapple chunks to the pan and cook for about 5-7 minutes, or until the pineapple is lightly caramelised and golden brown. Stir occasionally.
Top each glass with caramelised pineapple.
Sprinkle toasted coconut flakes on top. Add a mint leaf or two and if you happen to have edible flowers e.g. borage, these can make a pretty addition.