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Pearly smoothie with coconut milk

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Pour 4 peoples:

  • 25cl coconut milk
  • 20cl semi skimmed milk
  • 40g perles du japon 
    (or tapioca)
  • 2heaped tbsp caster sugar
  • 250g strwberries
  • 3 kiwis

Pearly smoothie with coconut milk











  • Cook the tapioca as indicated on their packet in a mixture of coconut milk and semi skimmed milk.  Cook on a low heat to avoid sticking, and stir frequently.  Add the sugar at the last moment.  Allow to cool.  
  • Blend 200g of the strawberries and pour the coulis into glasses.  Add 2 strawberries, cut into small pieces. 
  • Now cut the kiwis into small pieces and add those to the strawberries.   
  • Cover with the tapioca milk and refrigerate for at least an hour.
  • With the remaining fruit, cut into cubes and thread them onto small skewers, alternating red and green.   





Serve chilled.  This dessert can be prepared 4 hours ahead.