Coconut Tapioca Ingredients:
1/3 C Small Pearl Tapioca
¾ C Coconut Water
2 ¼ C Silk Vanilla Almond Milk
¼ Tsp Salt
2 Egg Yolks, Beaten
2 Egg Whites, Room Temperature
½ C Sugar
½ Tsp Coconut Extract
Coconut Tapioca Directions:
Soak the pearl tapioca in the coconut water for 30 minutes in a 1 ½ qt. saucepot. Do not drain the tapioca.
Add the Silk Vanilla Almond Milk, two egg yolks, ¼ cup of the sugar and a pinch of salt, to the saucepot with the tapioca, Cook over medium heat constantly until boiling. Turn the heat down and simmer on low heat for 10 minutes. In the stand of a mixer, beat the egg whites with the remaining ¼ cup sugar until soft peaks have formed. Fold the hot tapioca into the egg whites very slowly. Add coconut extract. Then add the egg white mixture back into the saucepot. Stir over low heat for 3 minutes.
Cool tapioca for 15 minutes.
Espresso Chocolate Sauce Ingredients:
1 C Dark Chocolate Chips
½ C Espresso
3 Tbsp Silk Chocolate Almond Milk
½ Tsp Kosher Salt
In a glass mixing bowl, add the dark chocolate chips. Place the bowl in the microwave and cook on high for 1 minute. Remove from the microwave and whisk. Add instant espresso, salt, and Silk Chocolate Almond Milk and whisk until melted. Set aside.
To Plate the Tapioca (Optional):
1 ½ Tbsp White Sugar
In a glass dish, spoon the melted chocolate into the bottom of the glass. On a cookie sheet, place a spoonful of the warm tapioca and sprinkle with sugar. Torch the sugar until a dark color forms and it is bruleed. Add a spoonful of the tapioca on top of the chocolate in the glass. Garnish with edible flowers.
Try this delicious recipe: Coconut Tapioca