Tapioca with Coconut cream

This is one of the favourite Thai dessert for all of us. Whenever we head into a Thai restaurant, we won't miss to have this dessert. 

Most of the recipes in Thai cuisine will definitely have coconut milk or cream and also for their dessert they will add coconut cream for most of it.

With this same recipe they also prepare this dessert with sweet potato, mango etc,.

Ingredients

500 grams Tapioca 

400 grams Sugar

200 ml Coconut cream

1/2 teaspoon salt

4 Pandan leaves

2.5 litres Water

2 teaspoon white Sesame seeds.

Method

• Peel the skin and cut the Tapioca roots into big chunks and rinse them in water.
• Boil one litre of water in a vessel and add the Tapioca.
• Allow it to cook till the Tapioca roots starts to be transparent.
• Remove the tapioca from the water and keep it aside.
• In a Vessel combine sugar and remaining 1.5 litres of water with the Pandan leaves.
• Heat until the syrup starts to boil.
• Add in the Tapioca roots and let them cook in the sugar syrup till soft and transparent.
• Meanwhile in a separate saucepan mix the Coconut cream and salt together and heat gently. DO NOT BOIL.
• When the Tapioca is cooked soft in the sugar syrup remove from the heat and place on a serving dish.
• Cut the chunks into smaller sizes.
• Drizzle the coconut cream over the tapioca roots and top with white sesame seeds(pan fried) and Serve.

Note

• Coconut cream will be available in all Super markets, if you are not able to get the coconut cream you can also use coconut milk but definitely you can't get the creamy texture for the drizzle.
• Sesame seeds is optional, because it just gives a crunchiness to the dessert.