SERVES 4 // PREP TIME 15 MINS // COOK 15 MINS (PLUS CHILLING)
The slippery texture of tapioca makes for an ideal hot-weather dessert. Ours is spiked with matcha to give not only a beautiful colour, but unexpected flavour, too.
800 ml coconut milk
100 gm tapioca pearls
1 vanilla bean, split and seeds scraped
60 gm coconut sugar
1½ tsp matcha
Coconut cream, sliced banana and shaved coconut, to serve
1 Place coconut milk, tapioca, vanilla bean and seeds, and 200ml water in a saucepan and leave to soak for 30 minutes.
2 Add sugar and a pinch of salt to pan, bring to a simmer, then reduce heat to low and simmer gently, stirring occasionally, until tapioca is tender (10-12 minutes). Whisk matcha and 2 tbsp hot water in a small bowl until smooth, then strain into tapioca mixture and stir to combine. Divide among small serving bowls or cups and refrigerate to chill completely (2-3 hours). Serve drizzled with a little coconut cream and topped with sliced banana and shaved coconut. Wine suggestion Sherbety, frothy moscato.
PREVIOUS PAGES Pasta Handmade green bowls from The Bay Tree. Napkin from Hale Mercantile Co. Dish from Ode Ceramics. Slaw Bowl (with dressing) from Batch Ceramics. Handmade spoons from Quies Designs. Matcha pudding
Glass cups from Ikea. Ceramic coffee cup from Mud Australia. Bliss balls
Bowl from Batch Ceramics. All other props stylist’s own. Stockists p176.