Ingredients
Preparation
In a saucepan, bring to a boil the milk, coconut milk, and coconut cream.
Add the vanilla bean, split and scraped.
When the mixture boils, pour in the tapioca. Bring to a boil again, stirring, then reduce the heat.
Stir regularly so that it doesn’t stick, until the preparation thickens and the tapioca becomes translucent (about 20 minutes).
Mix the 2/3 cup (130 g) of sugar and the egg yolks, then add them to the tapioca, stirring well.
Remove the vanilla bean from the tapioca, then pour it into 6 crème brûlée ramekins.
Let cool to room temperature before refrigerating.
When serving, sprinkle the top of the tapioca with the remaining 3 tablespoons of sugar, then caramelize with a torch or under the broiler.
Serve immediately.
Creamy Tapioca with Coconut Milk and Vanilla, Crème Brûlée Style
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A creamy tapioca with coconut milk in the style of crème brûlée that offers an irresistible tropical indulgence. The richness of coconut milk pairs perfectly with tapioca to create a truly velvety texture. Topped with a layer of caramelized sugar, this dessert awakens the senses in an exquisite way and can be served with enthusiasm at dinners or parties.
