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Le Chaudron recipe
Perles du Japon au lait de coco / mangue
Tapioca pearls in coconut milk with mango
⏱ 10 minServes 4Easy270 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
120 g (4 oz)small tapioca pearls
400 ml (1⅔ cups)coconut milk
400 ml (1⅔ cups)water
2 tbspbrown sugar
1mango
1 pinchsesame seeds
- 120 g (4 oz) small tapioca pearls
- 400 ml (1⅔ cups) coconut milk
- 400 ml (1⅔ cups) water
- 2 tbsp brown sugar
- 1 mango
- 1 pinch sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Put the tapioca pearls in a saucepan, then pour in the coconut milk and water. Stir, add the sugar and mix well. Bring to a boil, then cook over low heat, stirring constantly, for a few minutes until the pearls turn transparent.
- Pour the cooked pearls into a bowl, slice the mango and arrange the slices on top.
- Sprinkle with sesame seeds. It's ready, enjoy! Variations: swap the mango for any other fruit you like. And you can use any sweetener instead of brown sugar, whatever you like!
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