HOUSE OF ASIA
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Coconut pudding with tapioca and guava pulp
A dessert for those who love healthy and incredibly tasty sweets. Without white sugar, without lactose, without Gluten-free, vegan, and delicious! Why use tapioca? It's easily digestible, nutritious, and above all, hypoallergenic. It has a neutral flavor and is often used to prepare various Asian desserts.
Ingredients
- 400 ml coconut milk 17-19%
- 50 g coconut sugar
- 50 g coconut flour
- 1 tablespoon of coconut oil
- juice and grated zest of ½ lime
- 200 ml guava pulp
- 60 gr tapioca pearls
A method of preparing
- Pour coconut milk and tapioca into a pot. Simmer until soft, stirring occasionally.
- Mix coconut sugar, flour, and oil together and spread onto a baking sheet lined with baking paper. Bake at 150°C for 15 minutes, stirring occasionally. Let the topping cool.
- Layer the dessert in a glass in the following order: tapioca drizzled with lime juice, guava pulp, and coconut sprinkles. Garnish with grated lime zest.
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Rice 
Thailand 
15-30 minutes 
Fruits 
