Thai Tapioca Pudding

After an Italian dish, today am going towards Thai cuisine. Thai foods are my personal favourite and i can die for a plate of pad thai, yes i love their foods that much. Seriously am waiting for an opportunity to visit Thailand to taste their original Thai foods.Initially Thai prawn green curry was in my list for todays recipe for my long blog marathon as am running this weeks theme with International cuisine with T as starting letter.But coz of my busy schedule with kids school stuffs and their extra activites i couldnt organise myself to prepared a home made Thai green paste and finally i ended up with an easy breezy,very light and fantastic reshing dessert.

This tapioca pudding is one of the quickest dessert i have prepared, just cook some tiny tapioca pearls which i bought from the chinese store coz the tapioca pearls we use in this pudding should be very tiny than our Indian tapioca pearls aka sago. Cooked tapioca pearls topped with coconut cream and mixed fruits with some maple syrup,honey or a simple sugar syrup makes this delicious fruity pudding. I used store bought coconut cream and canned fruit cocktail to top this incredible light pudding, obviously if you dont like or dont want to use the canned one you can definitely go for a homemade thick coconut milk and chopped fresh fruits.

1/2cup Tapioca pearl (small sized)
1/2cup Coconut cream or thick coconut milk
1/2cup Fresh fruits (chopped) or canned fruits
1/4cup Maple syrup/honey/Sugar syrup

Cook the tapioca pearls with enough water until they turns transparent.

Drain the cooked water and let it cool completely.

Spoon the cooked tapioca pearls in a serving glass, top it with enough coconut cream.

Top it again with chopped fresh fruits or canned fruits.

Now drizzle generously the pudding with enough honey or maple syrup.

Let the pudding sit in fridge for an hour or two hours.

Serve chilled.

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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