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Tapioca Dessert

Whip up a tasty, out-of-the-ordinary dessert and wow your loved ones! This tapioca dessert is both delicious and a little unexpected. It's built on tapioca sago—simple to make, though not quick. You'll need a bit of patience while the dessert chills in the fridge along the way. At heart it's a pudding, dressed up with fruit and a bright citrus curd. Everything comes together beautifully and harmoniously—well worth a try!

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Tapioca dessert
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 2 g
Fats 33 % 9 g
Carbohydrates 59 % 16 g
147 kcal
GI: 71 / 12 / 18
  • Start by cooking the tapioca. Pour water into a large saucepan, set it over high heat, and bring to a boil, then lower the heat to medium and add the sago. Stir well and cook for 10 minutes, stirring with a spoon now and then. After that, the sago will turn translucent with a soft, jelly-like, chewy texture—that's how you know the tapioca is done. Drain the sago in a fine-mesh sieve to remove the excess water. In a clean saucepan, combine the coconut milk and coconut water, then add the simple sugar syrup. Stir, set over medium heat, and warm through for 3 minutes. Add the cooked sago, stir again, and let the pan stand for 10 minutes. Meanwhile, peel the pineapple and cut two-thirds of it into small cubes. When the time is up, transfer the tapioca to a large bowl, add the diced pineapple, stir, and let it cool completely. Cover the bowl with plastic wrap and refrigerate for 3 hours. Make the lime curd this way: in a small saucepan, combine the lime juice, simple sugar syrup, and finely chopped lime pulp. Set over medium heat and cook until smooth. Remove from the heat and let cool to room temperature. While it cools, crack the eggs into a mixer bowl and begin beating. With the mixer running, gradually pour in the cooled lime-and-syrup mixture. Pour everything back into the saucepan, set over low heat, and cook for 3 minutes, stirring; the mixture should thicken. Transfer the curd to a clean bowl, cover the surface with plastic wrap, and let it stand for about 15 minutes to cool slightly, then refrigerate for at least a couple of hours. Once it's chilled, you're ready to assemble. Spoon a little lime curd into the bottom of four dessert glasses, add the tapioca, and top with the remaining curd. Garnish with the reserved pineapple cut into small cubes. Sprinkle with toasted coconut flakes and lime zest. Serve!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Pineapples - 49  kcal/100g
  • Canned pineapples - 57  kcal/100g
  • Lime - 16  kcal/100g
  • Dried coconut - 608  kcal/100g
  • Coconut nuts - 380  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Water - 0  kcal/100g
  • Zest - 97  kcal/100g
  • Syrup - 300  kcal/100g
  • Lime juice - 10  kcal/100g
  • Tapioca - 159  kcal/100g

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