Vanilla Lime Tapioca Pudding With Chilli Syrup
There’s something really special about a perfect creamy tapioca pudding. For a delicate dinner party version try serving a quenelle with the syrup and add whichever fresh fruit you like best. I love the idea of adding a dash of dark rum to the syrup for a little extra punch. Feel free to leave the chilli out… but, trust me, the spicy kick is pretty more-ish with the creaminess of the pudding.
Cook time: 30 mins
Prep Time: 10 mins
Vanilla Lime Tapioca Pudding
150g Rice Flour
50g Tapioca Flour
600ml Coconut Milk
½ vanilla bean, seeds scraped
Zest of one lime
Pinch of salt
Dark Sugar Chilli Syrup
200g dark sugar
1 chilli, sliced
Juice of one lime
Fresh fruit like mango, citrus, nuts or coconut flakes.
Place all the ingredients in a saucepan except for the lime juice, and bring to the boil.
Lower the heat to a simmer and reduce liquid by about three-quarters, the syrup should be the consistency of a runny honey.
Take the syrup off the heat, add the lime juice (and rum if using). Strain the syrup through a sieve, reserve.
Meanwhile, in a saucepan bring all the ingredients to the boil, stirring continuously.
Reduce heat to a simmer and stir until mixture thickens. It’ll get tougher to stir as it cooks. Remove from heat
Place a spoonful of pudding into a small bowl. Top with the syrup and seasonal fresh fruit like mango, citrus, mint, nuts or coconut flakes.
I like to use the dark sticky organic sugar for this recipe, however standard brown sugar will work just fine too.