Tapioca with cantaloupe
- Number of Servings: 4
Ingredients
1.5c Water0.5c Tapioca pearls (sago)1c Coconut juice0.33c Sugar0.5c Coconut milkCantaloupe, about 500 g ( 3 cups), scooped out with melon balerGenerous pinch of salt
In a large saucepan, bring the water to a boil over medium-high heat. Stir in the tapioca pearls and coconut juice. When the tapioca becomes almost translucent, after about 5 minutes, stir in the the sugar, stirring constantly so the pearls don't clump. Cook 5 minutes more, taste for sweetness adjusting if necessary; then remove from heat.
Warm the coconut milk over low heat. Add the salt and stir until it dissolves. Remove from the heat.
To serve, spoon 1/2 cup cooked tapioca into each individual serving dish, and top with 2 tablespoons coconut milk and several pieces cantaloupe. Stir and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user RALLANAH.
Warm the coconut milk over low heat. Add the salt and stir until it dissolves. Remove from the heat.
To serve, spoon 1/2 cup cooked tapioca into each individual serving dish, and top with 2 tablespoons coconut milk and several pieces cantaloupe. Stir and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user RALLANAH.
Nutritional Info Amount Per Serving
- Calories: 228.1
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 15.3 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 0.6 g
- Protein: 1.4 g
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