Tapioca pearl recipe with milk

Japans pearls are increasingly used in creative cuisine. They are tapioca pearls, small white and hard balls that as they are cooking are acquiring transparency and become jelly, thickening the liquid in which they are. Both for sweet and salty food, makes our dishes visibly look and decorate our preparations. The important thing is to always choose a flavored liquid, because by moisturizing the tapioca, these pearls nourish with the liquid that we put and the more flavor it will have, the more our pearls will have and therefore, our recipe. On this occasion, I have chosen soy milk to make this dessert of tapioca pearls with milk, but you can use almond milk, coconut, oats … and I have accompanied it with cherry trees but you can use another type of seasonal fruit. Use tapioca pearls With soy milk it is very easy, like the recipe we bring you in recipes, lets go for it.

Ingredients to make tapioca pearls with milk:

1. We are going to put the soy milk in a saucepan and we will take it to a boil. Then incorporate the sugar and the pearls of Tapioca. We lower the heat and stir from time to time, letting cook for about 35 minutes, until the milk thickens and the pearls are translucent. Remove and let it cool a little.

2. Meanwhile, we wash and dry the cherries. We take off the vicinity and make a cut to remove the bone. Reserve.

3. Put two tablespoons at the bottom of four high glasses of the dessert of tapioca pearls with soy milk.

4. Fill the glasses with boneless cherries.

5. Cover with the rest of the pearls of tapioca with soy milk and decorate with more cherries on the surface.

6. Once cold at all, keep the glasses in the fridge about 6 hours or overnight. A really easy, rich and different recipe. If you liked the recipe for these pearls of tapioca with milk, I encourage you to visit my blog target = _BLANK REL = NOFOLLOW CLASS = OUTBOUNDCAKES FOR YOU.