Ingredients Jump to Instructions ↓

  1. 2 cups of fresh strawberries , crowns removed

  2. 1 tablespoon of sugar

  3. 2 teaspoons

  4. 1 cup of small tapioca pearl (found in Asian markets)

  5. 3/4 cup of coconut milk

Instructions Jump to Ingredients ↑

  1. Place the strawberries and 1 tablespoon of sugar in a blender and blend until smooth. Set aside.

  2. Boil a medium pot of water 3/4 full until a rolling boil. Add the tapioca and set the heat to medium. Cook for 25 minutes or until the centers have a small dot and they are chewy, stirring occasionally. When they are done cooking, put them on a strainer under running cold water. Transfer them to a medium bowl and add coconut milk and remaining 2 teaspoons of sugar and stir.

  3. Set 2 glasses out. Layer the bottom with a thin layer of the tapioca mixture. Then fill the glass with the blended strawberry. Top off with a few spoonfuls of the tapioca mixture.

  4. This should be consumed mixed together with a spoon Recipe and photo cakewardrobe


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