A flavorful combination of a very visually appetizing dessert results from combining tapioca pearls (a gluten-free ingredient) with a homemade rhubarb and strawberry coulis. Tapioca pearls enchant me.
When I have these pearls in my hands, they feel delicate, soft, pure.
Although I did not grow up eating this pudding, I have come to appreciate the delicacy of how these pearls transform from hard when raw to a soft and bubbly texture.
Tapioca pudding reminds me of the consistency of flan or natilla.
A classic Tapioca pudding consists of water, milk and sugar. So versatile, as one can flavor it with countless coulis, spices, roots or nuts, and it goes exceptionally well with rhubarb or strawberries as a topping.
From the root of the cassava or yucca plant, these pearls are a gourmet delicacy.
I hope that you love it as much as we did!
I recently came across this comprehensive list of gluten-free ingredients. Enjoy!
- 2 cups of water
- 4 tpsp of tapioca pearls
- 2 tbsp of sugar
- ⅛ tbsp salt
- ⅔ cup milk
- Rhubarb and Strawberry coulis:
- 4 or 5 stalks of fresh rhubarb
- ½ dozen of strawberries
- 2 tbsp of sugar
- In a saucepan bring the water to boil. Add the pearls and use a whisk preventing them to sticking together. Let the tapioca pearls cook for about 17 minutes. The mixture will slightly thickened and the liquid will be cloudy. In a separate bowl whisk the milk, sugar and salt. When the tapioca has finish it initial cooking, add the milk mixture and stir for 10 more minutes. If adding any flavoring stir it in the last 3 minutes of cooking. Divide in molds and refrigerate until cooled.
- To prepare the coulis. In a separate sauce pan, add the rhubarb (previously washed and cut in small pieces), strawberries and sugar. Add a few drops of water. Cook at a very low heat until you reach a coulis like consistency. Stir constantly.
- Right before serving topping with the rhubarb and strawberry coulis.
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