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Quick tapioca with mango and blueberries

Author: Les Cultures de chez nous
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Baking
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • For the tapioca :
  • 375 ml (1 ½ cup) of milk
  • 125 ml (½ cup) of coconut milk
  • 80 ml (1/3 cup) of quick cooking tapioca
  • 60 ml (¼ cup) of sugar
  • 3 drops of vanilla essence
  • 1 egg yolk
  • For the salsa :
  • ½ diced mango
  • 125 ml (½ cup) of crispy oat cereals (optional)
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Preparation

  • Set tapioca ingredients in a casserole. Stir and cool down 5 minutes.
  • Heat at medium heat until boiling while stirring. Remove from heat and cool down 10 minutes. Stir and cool down another 10 minutes.
  • Prepare 12 small cups or verrines of a capacity of minimum 125 ml (½ cup). Divide tapioca into the cups.
  • In a bowl, mix diced mangos with blueberries. Divide fruits into the cups. Refrigerate.
  • When serving , garnish each portions with cereals, if desired.

Chef's notes