Matcha-co­conut pud­ding

Gourmet Traveller (Australia) - - Food -


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.

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