Quick tapioca with mango and blueberries
15
25
4
No
Ingredients
For the tapioca:
- 375 ml (1 1/2 cup) of milk
- 125 ml (1/2 cup) of coconut milk
- 80 ml (1/3 cup) of quick cooking tapioca
- 60 ml (1/4 cup) of sugar
- 3 drops of vanilla essence
- 1 egg yolk
For the salsa:
- 1/2 diced mango
- 125 ml (1/2 cup) of crispy oat cereals (optional)
Preparation
Side-by-side mode
- Set tapioca ingredients in a casserole. Stir and cool down for 5 minutes.
- Heat at medium heat until boiling while stirring. Remove from heat and cool down for 10 minutes. Stir and cool down for another 10 minutes.
- Prepare 12 small cups or verrines of a minimum capacity of 125 ml (½ cup). Divide tapioca into the cups.
- In a bowl, mix diced mangos with blueberries. Divide fruits into the cups. Refrigerate.
- When serving, garnish each portion with cereals, if desired.
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