Coconut tapioca with passion fruit curd

2 servings
10 min
15 min
Very Easy


Number of serving: 2

for the curd:

53 g egg yolks

50 g sugar

20 g passion fruit concentrate

20 g orange juice

4 g lemon juice

smidgen of salt (half of a pinch)

150 g unsalted butter, softened

1 g gelatin sheet, bloomed

30 g whipped cream

for the tapioca:

60 g tapioca pearls

150 g unsweetened coconut milk

60 g sugar

smidgen of salt

for the basil seeds:

5 g basil seeds

10 g water


  • for the curd:
    Whisk egg yolks and sugar together over a bain-marie.
  • Whisk in passion fruit, orange juice, lemon juice and salt. Stir occasionally until the curd reaches 195 degrees.
  • Remove from the bain-marie, stir in the butter and bloomed gelatin.
  • Strain, then fold in whipped cream.
  • Fill the glasses half way full and let the curd set before filling the tapioca on top.
  • for the tapioca:
    Bring coconut milk, sugar and salt to a boil. Remove from heat and set aside.
  • Bring water to a boil, lower the heat to medium and stir in tapioca. Stir constantly until tapioca becomes translucent. Strain out the liquid and rinse in cold water to stop the cooking process.
  • Add the tapioca into coconut milk mixture.
  • Fill the glasses halfway up.
  • for the basil seeds:
    Combine both ingredients in a bowl.
  • Let them sit at room temperature until the seeds form a gelatinous shell around them.
  • Place over the tapioca.


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