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Ngerkeluul (coconut sugar tapioca): recipe illustration
Desserts

Ngerkeluul (coconut sugar tapioca)

A sweet, creamy dessert of tapioca pearls cooked in coconut milk and sweetened with coconut sugar. It can be eaten warm or cold, and its jelly-like texture is a big hit with kids.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the tapioca pearls for 20 minutes in cold water, then drain them.
  2. Bring the water to a boil in a saucepan, add the pearls and cook for 10 minutes over medium heat, stirring.
  3. When the pearls turn translucent, add the coconut milk, the coconut sugar and a pinch of salt.
  4. Keep cooking for 10 to 15 minutes at a gentle simmer, stirring often, until the texture is creamy.
  5. Add the vanilla if you're using it, then take off the heat.
  6. Let it cool down or chill in the fridge, and serve sprinkled with shredded coconut.

Variations and tips

Iced version. Serve well chilled, sprinkled with a few toasted coconut flakes for a bit of crunch.

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Original Ecomely recipe.