Jasmine and Golden Kiwi Tapioca
We were inspired by rice pudding when developing this healthy and delicate dessert, made with milk and cream scented with jasmine tea, as well as tapioca. When it comes time to eat, garnish with plain yogurt, golden kiwi and honey. It’s a fun twist to the classic tapioca pudding, made irresistible with its tropical flair.
Ingredients
- 3 cups (750 ml) milk
- 3 tbsp quick-cooking tapioca
- ½ cup (125 ml) 35% cream
- ⅓ cup (70 g) sugar
- 4 jasmine tea bags
- ½ cup (125 ml) plain yogurt
- 4 golden kiwis, peeled and chopped
- Honey, for serving
Instructions
- In a pot off the heat, combine 2 cups (500 ml) of the milk with the tapioca. Mix well. Set aside.
- In another pot, bring the remaining milk to a boil with the cream and sugar just until the sugar has dissolved. Remove from the heat. Add the tea bags and let infuse for 10 minutes. Remove and compost the tea bags.
- Add the cream mixture to the pot of tapioca. Bring the mixture to a boil over medium heat while stirring constantly. Simmer over medium-low heat for 3 minutes, stirring often, until the tapioca is tender (see note).
- Remove the pot from the heat. Let cool for 20 minutes, stirring occasionally.
- Transfer to a bowl. Cover with plastic wrap directly on the surface of the tapioca. Let cool. Refrigerate for 3 hours or until completely chilled. When ready to serve, stir with a spatula.
- Serve the tapioca in bowls. Top with the yogurt and pieces of kiwi. Drizzle with honey.
We were inspired by rice pudding when developing this healthy and delicate dessert, made with milk and cream scented with jasmine tea, as well as tapioca. When it comes time to eat, garnish with plain yogurt, golden kiwi and honey. It’s a fun twist to the classic tapioca pudding, made irresistible with its tropical flair.