Honestly, what was I thinking when I did the photoshoot of these tapioca pearl coconut chocolate verrines? Tiny transparent cups with fluffy white things inside on a white surface? You can bet that when I saw the photos on my computer they looked like overexposed white blurs with brown bits. Thank goodness for photoshop coming to my rescue.
What are verrines?
I was first introduced to verrines at my in-laws in France. My little set of verrines were a gift from them too. Verrines literally mean small verres, small cups. And they are small cups. They are more or less a teeny bit bigger than the small cups that are for liqueur shots. The idea of verrines is to make tiny food creations that fit into the verrine cups, where the portions are small enough to sample a taste as an entrée, or like in this case, as a small dessert.
Even though I served this dessert in verrines, of course you can also serve them in normal cups or bowls with a bigger portion.
The origin of this recipe
I invented this recipe due to a combination of two circumstances:
1. I really wanted to have some tapioca pearls, but it so happens that Mr. H. doesn’t usually like them. I think it’s a matter of him not liking the texture. I thought that maybe if I could make them really mushy, they could camouflage themselves into some sort of soft pudding. That way we could compromise with a sort of non-tapioca-pearl tapioca pearls.
2. I’ve always liked the combination of coconut and chocolate together. When I first started making tapioca pearls I found that most recipes used coconut milk and the addition of some type of tropical fruit, such as mango or banana. Which I have nothing against whatsoever, and moreover I think is delicious. But I just wanted it to be coconut with chocolate.
Let me know your favourite ingredients to add to tapioca pearls in coconut milk. Lets inspire each other.
Tapioca Pearl Coconut Chocolate Verrines Recipe
For this recipe I used coconut everything (coconut milk, coconut sugar and dried coconut flakes) and cooking chocolate chopped into thin pieces. I like this recipe because it looks quite impressive but it’s actually very fuss free to make.
400gr tapioca pearls
600ml coconut milk
2-3 tablespoons coconut sugar
dried coconut flakes
50gr chopped cooking chocolate
Put the tapioca pearls into a saucepan. Add enough water to cover all the pearls by about an inch more. Let the tapioca pearls rest in the water for at least 45 minutes.
After that the tapioca pearls should have absorbed all the water and they will look all puffed up. Add the coconut milk and 2 or 3 tablespoons coconut sugar depending on how sweet you prefer your desserts. Cook over medium heat, stirring continuously. Once all the sugar has dissolved, remove from the heat and let it cool and keep in the fridge. It can be kept in the fridge for up to 4-5 days.
To serve, simply scoop some of the tapioca pearls into verrines, cups or bowls. Add some dried shredded coconut and chopped chocolate on top.