4 Hot Vegetarian Dessert Gluten Wheat free
Tinned Coconut Milk
1 Vanilla Pod,
A pinch of Salt
1 Egg yolk
1 teasp Ground
Crystallised Ginger, finely chopped
coconut to garnish (optional)
slices to garnish (optional)
1. Place the milk,
coconut milk, tapioca, sugar, vanilla pod and salt in a large saucepan and cook
over a low heat, whisking constantly, for 10 minutes, or until the tapioca is
2. Whisk in the
egg yolk and continue to cook over low heat, stirring, for a further 5 minutes.
3. Remove from the
heat, cover and allow to stand for 20 to 30 minutes.
4. Remove the
vanilla pod and stir in the ginger. Serve warm garnished with grated coconut
and/or peach slices if using.