A Taste of Mauritius

Tapioca Pudding

50 grams tapioca (sago)
3 cups milk
4 tablespoon sugar
1 large banana, sliced
Seeds of 1 red pomegranate
5 grated almonds
Vanilla, a little scrapping from a pod or a few drops of essence

Method
Boil the milk, sugar and tapioca on low heat for about 25 minutes. Stir constantly until the tapioca becomes translucent. If the mixture thickens too much, add another quarter cup of milk. Keep stirring. Add the vanilla pod extract or essence. Cool the mixture.
Pour into a nice dessert dish. Decorate with the sliced bananas and pomegranate seeds. Grate the almonds on top. Cool in the fridge till serving, or leave out at room temperature. Enjoy! n

Photos: Courtesy

A Taste of Mauritius

Tapioca Pudding

50 grams tapioca (sago) 3 cups milk 4 tablespoon sugar 1 large banana, sliced Seeds of 1 red pomegranate 5 grated almonds Vanilla, a little scrapping from a pod or a few drops of essence Method Boil the milk, sugar and tapioca on low heat for about 25 minutes. Stir constantly until the tapioca becomes translucent. If the mixture thickens too much, add another quarter cup of milk. Keep stirring. Add the vanilla pod extract or essence. Cool the mixture. Pour into a nice dessert dish. Decorate with the sliced bananas and pomegranate seeds. Grate the almonds on top. Cool in the fridge till serving, or leave out at room temperature. Enjoy! n Photos: Courtesy