• Sweet, innocent tapioca needs some spicing up. Cinnamon and vanilla tapioca with panettone introduces some delicious new flavour dimensions without becoming overwhelming.

    Cinnamon and vanilla tapioca with panettone


    • 125ml (½ cup) tapioca (not the instant kind)
    • 375ml (1½ cups) milk
    • 500ml (2 cups) fresh cream
    • pinch of salt
    • 100g (½ cup) castor sugar
    • 2,5ml (½ tsp) vanilla extract
    • 2,5ml (½ tsp) ground cinnamon
    • 1 panettone, sliced and toasted



    Combine the tapioca, milk, cream and salt in a pot. Simmer on a low heat, stirring continuously, for about 15 – 20 minutes.


    Add the sugar, vanilla and cinnamon, reduce the heat and continue to stir until it starts to thicken and become creamy, about a further 15 minutes.


    Spoon the hot tapioca into dessert glasses and serve with the panettone.


    Cook's tip: You can replace the milk with coconut milk, leave out the cinnamon and top with fresh pineapple, or add the zest and juice of 1 orange while cooking and serve topped with toasted almonds.