Creamy cardamon and rose water tapioca dessert


I am a big fan of simple and versatile food. The stuff that allows flexibility in ingredient use and thus giving more variety to our diet.  This is one of those recipes. Great flavourful sweet dish. Add rose water and you get an Indian dessert, switch cream to coconut milk, you will have a Thai inspired dish. Serve it hot in the morning as porridge, loaded with fresh fruit, add a knob of butter for extra calories, replace sugar with honey or maple syrup or  serve it cold in a fancy glass as a light dessert after a summer lunch.  So, here we go:

1/3 cup small tapioca pearls

3-4 tbsp 35% cream

4 tbsp sugar

1/2 tsp ground nutmeg

1/2 tsp ground cardamon

1 tsp rose water

1/4 cup fresh blueberries and some mint leaves for garnish


In a small saucepan cook tapioca until transparent – abut 10min. Rinse well under cold running water and return to the saucepan. Add cream, sugar (amount may be adjusted to taste) nutmeg, cardamon and rose water. Stir gently until well blended then spoon the tapioca into serving  bowls. Garnish with blueberries and mint leaves and serve hot or cold.


Makes 4 servings.





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