Nutrition Facts
4 servings
4
Recipe for Dessert with Tapioca, Coconut, and Vanilla
Discover this dessert recipe with coconut and vanilla. Made from durum wheat and tapioca, it is your ally in the kitchen. It truly adds a lot of sweetness and creaminess to all desserts!
Ingredients
170 Floraline
75 Coconut milk
25 Semi-skimmed milk
100 Cane sugar
1 clove Vanilla
150 Dark chocolate
Shredded coconut
Directions
1
Preparation of the ingredients: Place the coconut milk and milk in a saucepan. Add sugar and the split vanilla bean, scraped. Bring to a boil, let simmer, then remove the vanilla bean.
2
Cooking Pour in the flour gradually and stir over low heat for 3-4 minutes until the mixture thickens.
3
Let rest Pour the mixture into ramekins, cover with plastic wrap, and refrigerate for 30 minutes. Then unmold the ramekins.
4
Melting the chocolate in a double boiler (or microwave). Pour the chocolate over the mixture and add the coconut flakes.
Ingredients
Ingredients
170 Floraline
75 Coconut milk
25 Semi-skimmed milk
100 Cane sugar
1 clove Vanilla
150 Dark chocolate
Shredded coconut
Directions
Directions
1
Preparation of the ingredients: Place the coconut milk and milk in a saucepan. Add sugar and the split vanilla bean, scraped. Bring to a boil, let simmer, then remove the vanilla bean.
2
Cooking Pour in the flour gradually and stir over low heat for 3-4 minutes until the mixture thickens.
3
Let rest Pour the mixture into ramekins, cover with plastic wrap, and refrigerate for 30 minutes. Then unmold the ramekins.
4
Melting the chocolate in a double boiler (or microwave). Pour the chocolate over the mixture and add the coconut flakes.
Notes
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