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