Nutrition Facts
4 servings
4
Vegan tapioca dessert cream with hazelnut milk, chocolate, and pistachio (egg-free)
A dessert cream recipe. Photo credit: [not specified].
Ingredients
50 hazelnut milk
20 Traditional tapioca recipe
10 Sugar
3 crushed pistachios
3 Chocolate chips
Directions
1
In a saucepan, mix the hazelnut milk, tapioca, and sugar.
2
Bring to a boil while stirring and let cook for 7 minutes while stirring well. Let cool and fold in ¾ of the pistachios.
3
Pour the cream into ramekins, let cool, then chill in the refrigerator for about 2 hours.
4
Sprinkle the creams with chocolate chips and the remaining pistachios. Enjoy.
5
To finish Tip: The same recipe can be made with 15 g of quick tapioca: reduce the cooking time after boiling to 4 minutes.
Ingredients
Ingredients
50 hazelnut milk
20 Traditional tapioca recipe
10 Sugar
3 crushed pistachios
3 Chocolate chips
Directions
Directions
1
In a saucepan, mix the hazelnut milk, tapioca, and sugar.
2
Bring to a boil while stirring and let cook for 7 minutes while stirring well. Let cool and fold in ¾ of the pistachios.
3
Pour the cream into ramekins, let cool, then chill in the refrigerator for about 2 hours.
4
Sprinkle the creams with chocolate chips and the remaining pistachios. Enjoy.
5
To finish Tip: The same recipe can be made with 15 g of quick tapioca: reduce the cooking time after boiling to 4 minutes.
Notes
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