Delicious, gluten free packed with fibre desert. Although it takes time to prepare it, this dessert is really easy to make. You just have to soak the tapioca in mixture of coconut and cow's milk. Later stir in remaining ingredients and bake it in double boiler. That's it.
When baked you can eat the dessert straight form the ramekin or transfer it to the plate. The tapioca - thickening agent gives the dessert cake consistency. So it holds together as a cake. Tapioca is easy to digest and is gluten free.
The idea for this dessert comes form this website.
Ingredients for 6 ramekins:
- 100g tapioca
- 180 ml coconut milk
- 400 ml milk
- 200g condensed milk
- 2 eggs
- 150g dessicated coconut
- 1/2 tbsp soft butter
Put the tapioca in a big bowl pour in the coconut and and regular milk. Mix them well and set aside to soak for at least 3 hours. Later stir in the condensed milk, whisked eggs, dessicated coconut and soft butter.
Spoon the mixture into ramekins, leaving 1 cm space form the top. Cover each ramekin with kitchen foil. Place them in a deep baking tray and pour in the water. Put into an oven set for 180C. Bake 1 hour 45 minutes to 2 hours.
Enjoy warm or cooled down.
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