Ingredients Jump to Instructions ↓

  1. 75 g pearl tapioca

  2. 3 strips lime zest

  3. green cardamom

  4. 60 g caster sugar

  5. 600 ml full-fat milk

  6. 3 egg yolks , lightly beaten

  7. 250 g blueberries

  8. 70 g caster sugar

  9. 1 lime , juice only

  10. 1 cinnamon stick

Instructions Jump to Ingredients ↑

  1. Soak the tapioca in cold water for 2 hours. Drain and put into a bowl with the lime zest, cardamom, caster sugar and milk.

  2. Set the mixture over a pan of gently simmering water, making sure that the bowl does not touch the water. Cook for 1 hour, stirring frequently, until the tapioca is tender. Check the water levels in the saucepan below once in a while and top up with hot water when the level is falling low.

  3. Whisk a few spoonfuls of the tapioca milk into the egg yolks and then stir everything back into the tapioca. Cook for another 2-3 minutes, until the mixture has thickened enough to coat the back of a wooden spoon. Leave to cool. Remove the lime zest and cardamom.

  4. Put all the ingredients for the blueberries into a saucepan and bring to the boil. Simmer for 3-4 minutes. Draw off the heat and leave to cool.

  5. Spoon the tapioca into serving bowls, swirl some of the blueberry compote into it and serve.


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