To drink: Joostenberg NLH 2007 has rich honey characters that are well balanced and not overly sweet, much like this dessert.
Tapioca coconut milk
Ingredients
- 150g tapioca
- 500ml (2 cups) milk
- 150g white sugar
- 1 x 425ml tin coconut milk
- seasonal fruit, to serve
- fresh mint, to garnish
Instructions
1
Soak the tapioca in water for 20 minutes. Boil it for 10 minutes, then rinse with cold water and strain.
2
Heat the milk to just below boiling point, then add the sugar and coconut milk. Bring it to the boil, then pour it into a bowl.
3
Add the tapioca and leave to cool, then refrigerate until set, at least 2 hours.
4
Serve chilled with seasonal fruit and garnish with mint.
