Glass containers by Little Lock
Ginger Tapioca with Lychees and Mint
Ingredients
- 200 g tapioca pearls (about a cup)
- 1/2 teaspoon of finely grated ginger
- 150 ml sweetened condensed milk
- Tin or fresh lychees - about 10
- 6 springs mint
Instructions
- Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don't stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; add to a bowl and set aside
- In another saucepan add the sweetened condensed milk and the ginger. Simmer over low heat for 5 minutes to allow the ginger to infuse. Then add to the tapioca pearls and stir to combine. Pour the mixture into individual pots and allow to cool in the fridge. The mixture will set slightly
- Top each serving with a whole lychee and roughly chop the remaining lychees with the mint to also garnish the pots
Notes
You can freeze the mixture and simply warm in the microwave to serve
Use any fresh tropical fruit that you like
For a sugar free option - replace the sweetened condensed milk with just milk and use a sugar substitute to sweeten
Use any fresh tropical fruit that you like
For a sugar free option - replace the sweetened condensed milk with just milk and use a sugar substitute to sweeten
Love this and your photography is beautiful.
Thanks so much Heidi, I’m pretty new to food photography, but I’m learning along the way. Thanks for commenting xx