Enchanted Coconut Cream Tapioca

Allergens

Nuts (cashews)

Ingredients

• 1. 1 cup tapioca pearls 2. 2 cups coconut milk 3. 1/4 cup granulated sugar 4. 1/2 teaspoon vanilla extract 5. Fresh fruits (bananas, berries, mangoes) for topping 6. Cashew Caramel Sauce: a. 1 cup raw cashews, soaked overnight and drained b. 3 tablespoons maple syrup c. 2 tablespoons coconut oil, melted d. 1/2 teaspoon vanilla extract e. A pinch of salt

Instructions

1. Rinse tapioca pearls under cold water and drain.
2. In a medium saucepan, combine tapioca pearls, coconut milk, and sugar. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 20 minutes or until the tapioca pearls are translucent and tender. Remove from heat and stir in vanilla extract. Let it cool completely.
4. To make the Cashew Caramel Sauce: blend soaked cashews, maple syrup, coconut oil, vanilla extract, and a pinch of salt until smooth. Set aside.
5. Assemble your Enchanted Coconut Cream Tapioca by layering tapioca pearls, fresh fruits, and a generous drizzle of Cashew Caramel Sauce in serving glasses or bowls.

Chef’s Insight

The Enchanted Coconut Cream Tapioca is perfect for a leisurely brunch or a special treat during warm weather months. It captures the essence of Brazilian flavors while staying true to a vegan diet.

Notes

Pair this dessert with a refreshing mango smoothie or a cold glass of coconut water for an authentic Brazilian experience.