Roast persimmons with coconut tapioca pudding

Roast persimmons with coconut tapioca pudding

By
From
V is for Vegan
Serves
6-8

Tapioca is a love or hate food, probably because of school dinners. I, for one, like the pearl-like texture of tapioca pudding. Tapioca is a starch. It isn’t a form of pasta, like semolina, but from the cassava root. It has virtually no nutritional value whatsoever!

Ingredients

Quantity Ingredient

For the tapioca:

Quantity Ingredient
400ml water, boiling
300g tapioca pearls
400 ml tin coconut milk
100g caster sugar
pinch sea salt

For the roast persimmons:

Quantity Ingredient
100g palm sugar, plus extra shavings to serve (optional)
100ml water, boiling
4 persimmons
3 star anise
thumb ginger, peeled and finely grated
1 cinnamon stick

Method

  1. Preheat the oven to 200°C.
  2. Pour the boiling water into a saucepan and add the tapioca pearls. Cook for 5 minutes over a medium heat, stirring constantly, then add the coconut milk, caster sugar and salt. Cook over a low heat for another 10 minutes. Keep stirring, as it sticks easily. When the tapioca pearls are translucent, they are cooked.
  3. For the persimmons, put the palm sugar and boiling water in a saucepan and stir over a low-medium heat until the sugar melts, to make a 1:1 syrup.
  4. Cut the persimmons in half or into slices and place in a baking tin. Add the star anise, ginger and cinnamon stick to the tin. Pour over the syrup and roast in the hot oven for 10–15 minutes or until the edges are starting to caramelise.
  5. With the tapioca still warm (it can also be served cold), portion it out into glasses, cups or small bowls, adding half a persimmon or a few slices on top of the tapioca. Add shavings of palm sugar to the top, if you like.
Tags:
Vegan
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