Refreshing Custard Tapioca Dessert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar adds moisture.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often cheaper.

Boil 1/2 cup of tapioca pearls, cover with a lid, and cook on low heat until they run clear.

Strain the tapioca pearls and run them under cold water until they are no longer sticky; set aside.

Prepare 3 packs of jelly using 3/4 cup of water as mentioned on the pack to ensure it sets firmer.

Once the jelly is set, cut it into cubes and use a spatula to separate them; chill until ready to assemble the dessert.

Mix 50 milliliters of milk with 4 tablespoons of custard powder until smooth.

Bring 350 milliliters of milk to a simmer with 4 tablespoons of sugar, mixing well.

Add the custard mixture to the simmering milk and thicken it until it looks pourable; do not let it get too thick.

Pour the custard into a bowl and cover the surface with cling film to prevent a skin from forming; cool until really cold.

Assemble the dessert by adding 300 grams of strained mixed fruit and the jelly cubes according to preference.

Add 1 cup of boiled tapioca pearls and mix well; then add the cold custard and mix thoroughly.

Chill the assembled dessert for 2 to 3 hours until ready to serve; note that it will get thick once the tapioca pearls are added.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens