Ingredients
- Tapioca: Tapioca pearls (small grains).
- The Liquid Base:
- Water (for cooking).
- Milk (whole milk or unsweetened condensed milk).
- Sweetened condensed milk (to your taste).
- The Aromas:
- Liquid vanilla or vanilla sugar.
- A pinch of nutmeg (optional, but very common in Senegalese desserts).
- A pinch of salt (to enhance the flavors).
- Fruits (Fresh and diced):
- Apples.
- Bananas.
- Fresh grapes or raisins.
- (You can also use mango or pineapple depending on the season).
Preparation Steps
1. Cooking Tapioca
Bring a pot of water to a boil. Pour in the tapioca pearls. Cook them over medium heat, stirring frequently so that they do not stick to the bottom, until the pearls become translucent (transparent) and tender.
2. Rinse (Optional but recommended)
Once cooked, some prefer to rinse the tapioca in cold water using a fine strainer to remove excess starch. This prevents the dessert from becoming too “sticky”.
3. Creating the creamy base
In a large bowl, mix the cooked tapioca with your milk and sweetened condensed milk. Stir until you obtain a homogeneous mixture. The consistency should be creamy but still quite fluid.
4. Seasoning
Add the vanilla, a tiny pinch of salt and the nutmeg. Mix well. Taste to see if you want to add more condensed milk for sugar.
5. Adding fruit
Gently incorporate your diced fruits (apples, bananas, etc.) and the raisins. The variety of fruits brings a crunchy side and a natural sweetness which contrasts with the softness of the tapioca.
6. Refrigeration
This dessert is enjoyed very fresh. Place it in the refrigerator for at least 2 hours before serving. The tapioca will continue to absorb the creamed milk during this time.
Sala’s pro tip
If the mixture becomes too thick after refrigeration, simply add a splash of cold milk or water to loosen the mixture and return to the desired consistency.