Vanilla Lime Tapioca Pudding With Chilli Syrup

There’s something really special about a perfect creamy tapioca pudding. For a delicate dinner party version try serving a quenelle with the syrup and add whichever fresh fruit you like best. I love the idea of adding a dash of dark rum to the syrup for a little extra punch. Feel free to leave the chilli out… but, trust me, the spicy kick is pretty more-ish with the creaminess of the pudding. 

Serves 4-6

Cook time: 30 mins

Prep Time: 10 mins

INGREDIENTS

Vanilla Lime Tapioca Pudding

150g Rice Flour
50g Tapioca Flour

600ml Coconut Milk
½ vanilla bean, seeds scraped

Zest of one lime

Pinch of salt

Dark Sugar Chilli Syrup

200g dark sugar

150mlwater

1 chilli, sliced

Juice of one lime

To serve

Fresh fruit like mango, citrus, nuts or coconut flakes.

METHOD

Syrup

Place all the ingredients in a saucepan except for the lime juice, and bring to the boil.

Lower the heat to a simmer and reduce liquid by about three-quarters, the syrup should be the consistency of a runny honey.

Take the syrup off the heat, add the lime juice (and rum if using). Strain the syrup through a sieve, reserve.

Pudding

Meanwhile, in a saucepan bring all the ingredients to the boil, stirring continuously.

Reduce heat to a simmer and stir until mixture thickens. It’ll get tougher to stir as it cooks. Remove from heat

To serve

Place a spoonful of pudding into a small bowl. Top with the syrup and seasonal fresh fruit like mango, citrus, mint, nuts or coconut flakes.

Notes

I like to use the dark sticky organic sugar for this recipe, however standard brown sugar will work just fine too.