Tapioca pearls is a very versatile product which can be used for snacks, dessrts and everything in between. Tapioca is used the world over in a wide vareity of recipes.
Pineapple was one of my favourite fruits as a kid - my uncle lived on the outskirts of a town in the middle of a pineapple growing region, and whenever we visited him during pineapple season, everything imaginable (and some unimaginable things as well!) were made out of pineapple.
1/3 cup - tapioca pearls (sabudana)
1 cup - coconut milk
8 - pineapple slices
2 tbsp - honey (adjust according to your taste)
1 tbsp - almonds, blanched and thinly sliced
1 1/2 tbsp - pistachio, blanched and chopped
a few strands of saffron + a few more to garnish
a generous pinch of cardamom powder
- Soak tapioca pearls in the coconut milk for 3-4 hours.
- Transfer the soaked tapioca pearls in a heavy bottomed pan. Add cardamom powder, almonds, honey and saffron and cook for 4-5 minutes, stirring continously or until the mixture thickens.
- Arrange the pineapple pieces in a serving dish, spoon the cooked tapioca over it and put another pineapple slice over it. Sprinkle the pistachio and saffron. Serve warm or chilled.
The combination of pineapple and tapioca turned out to be a good match - both optically as well as for the taste buds.