Tuesday, January 18, 2011

Sweet Tapioca Pearls and Young Coconut Flesh with Coconut Cream Dessert Recipe (Saku Piak Maphrao Awn)

Saku Piak Maphrao Awn
1 cup small tapioca pearls
1 cup coconut cream
1 cup young coconut flesh, slice thinly
1 cup sugar
1 cup salt
4 cups water

1. Carry water to a boil, add the tapioca, and cook until transparent. 

2. Bring the meat, sugar and coconut to a boil, then remove from heat. 

3. Filling: Mix coconut milk and salt, heat to boil and remove heat. 

4. Spoon tapioca pearls sweet dessert plates and top with coconut cream salt. 

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