Tapioca dessert

We will begin the preparation of dessert by boiling tapioca. To do this, pour water into a large saucepan, put it on the stove, turn on a strong fire. We bring the water to a boil, after which we reduce the fire to medium and put it in the sago liquid. Mix well and cook it for 10 minutes. From time to time we stir with a tablespoon. After the specified time, the sago will become transparent, and the consistency will resemble jelly marmalade. This will indicate the readiness of tapioca. We throw the sago on a fine sieve to drain excess water.

Pour coconut milk and coconut water into a clean saucepan, then add a simple sugar syrup. Mix everything, put it on medium heat and warm it up for 3 minutes. Add the cooked sago, stir again and leave the pan to stand for 10 minutes.

At this time, peel the pineapple, cut two thirds of the fruit into small cubes. When the time has passed, we put the tapioca in a large bowl, add the chopped pineapple, mix everything and let it cool completely. Tighten the bowl with cling film and put it in the refrigerator for 3 hours.

Cooking lime curd this way. In a small saucepan, put lime juice, simple sugar syrup and crushed lime pulp. We put the saucepan on medium heat, hold it until its contents become homogeneous. Remove from heat, let cool to room temperature. While it cools down, we break the eggs into the bowl of the mixer and start beating them. In the process, without stopping whipping, add the cooled mixture of lime and sugar syrup.

Pour the whipped mass back into the saucepan, put it on a slow fire and cook for 3 minutes, stirring. During this time, the mixture should thicken. Pour the curd into a clean bowl, tighten it with cling film on top and let it stand for 15 minutes so that it cools down a little. Then we also put it in the refrigerator for at least a couple of hours.

Time has passed - you can serve. At the bottom of four cremans, spread a spoonful of lime curd, then spread out the tapioca, pour the remaining curd on top. Decorate with pineapple left for later, which needs to be cut into small cubes. Sprinkle the dessert with roasted coconut petals and lime zest.

We serve to the table!