Follow these steps for perfect results
tapioca pearls
small
milk
coconut milk
granulated sugar
ground ginger
vanilla extract
pineapple
peeled, quartered, cored, and sliced
lime juice
brown sugar
mint leaves
Combine tapioca pearls, milk, and coconut milk in a large saucepan.
Cook over medium heat for 10 minutes, stirring frequently, until the tapioca thickens and starts to become translucent.
Reduce the heat to low.
Add granulated sugar in a slow, steady stream, stirring until dissolved.
Cook, stirring, for 5 minutes, until thickened and smooth.
Stir in ground ginger and vanilla extract.
Transfer the tapioca to a heatproof bowl.
Cover and cool slightly.
Refrigerate until ready to serve.
Combine pineapple, lime juice, and brown sugar in a bowl.
Heat a grill pan on high.
Cook the pineapple, in batches, for 2-3 minutes each side, until caramelized.
Reserve the cooking juices.
Spoon the tapioca into chilled bowls.
Top with grilled pineapple, reserved juices, and mint leaves to serve.
Expert advice for the best results
Soak tapioca pearls for 30 minutes before cooking for faster results.
Grill pineapple until slightly charred for a smokier flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead.
Serve in clear bowls or glasses to showcase the layers.
Garnish with extra mint leaves.
Serve with a scoop of coconut ice cream.
Enhances the sweetness and fruitiness.
Discover the story behind this recipe
Tapioca is a common ingredient in Southeast Asian desserts.
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