Vegan Rum Coco Tapioca

Aryane @ Valises & Gourmandises
This tropical tapioca is perfect for hosting parties, as it can be made in advance and set out on the table when ready to eat.
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Prep Time 20 mins
Cook Time 6 mins
Total Time 26 mins
Course Dessert, Vegan
Cuisine Caribbean, vegan
Servings 6

Ingredients
  
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Rum Coconut Tapioca

  • 1 can full-fat coconut milk
  • 1/2 cup almond milk
  • 1/3 cup raw sugar
  • 1 teaspoon vanilla
  • 1 generous tablespoon rum
  • 1/4 cup fast cooking tapioca
  • 1/4 cup roasted coconut flakes
  • 1 tablespoon cornstarch¸
  • 1 tablespoon water

Tropical Fruit Salad

  • ½ cup strawberry diced (about 4 strawberries)
  • ½ cup yellow mango diced (half a mango)
  • ½ cup pineapple diced
  • 2 fresh mint leaves minced
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon agave syrup or honey, but it will no longer be vegan

Instructions
 

  • In a small bowl, combine fruits, lime juice and agave nectar together. Keep in the fridge until ready to use.
  • In a medium saucepan, whisk together the coconut and almond milk, tapioca pearls, sugar, vanilla and rum. Let sit for 5 minutes.
  • Mix water and cornstarch in a small bowl and set aside.
  • Cook tapioca on medium for about 5 minutes, until it starts simmering. Add cornstarch mixture and cook for another minute.
  • Remove from heat and let sit for 20 minutes, stirring every 5 minutes.
  • Divide in 12 verrines, or if you’re feeling generous like me, 6 small bowls. Place in the fridge for one hour.
  • Before serving, add fruit salsa & coconut flakes

Notes

Cover your verrines/bowls with a plastic lid instead of using plastic wrap.
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