Making muesli on Saturday mornings is a tradition • Take tapioca pearls instead of yogurt, and you have a refreshing, exotic and vegan recipe just like in Thailand

If we do not fly to Thailand this year, then we will bring directly from the coveted destination the most refreshing summer dessert - round and transparent tapioca pearls, wrapped in thick and sweet coconut cream, and above all - sweet and sour summer fruits that add a lot of color and variety.

Assures you that this dessert, which you have to get used to first, will quickly become the star of the summer. In addition, it is strictly vegan.

Photo: Gil Kramer

Summer fruit tapioca

List of ingredients for 6 servings:

For tapioca:

1 cup small pearls

1 cup water for soaking

For coconut cream:

2 cups natural coconut cream

½ cup sugar

¼ cup water

For garnish:

cut tropical fruits (passion fruit, mango, pineapple, kiwi and more)

Preparation:

1. Soak the tapioca in water for about 5 minutes.

Meanwhile, heat a large pot with plenty of water, add the tapioca and cook while stirring for about 10 minutes. Check if most of the pearls have become transparent. If not, continue to cook while stirring.

When most of the pearls are clear, strain through a very fine sieve, rinse with cold water to get rid of starch residue, transfer to a storage box and cool.

4. Meanwhile, cook for about 10 minutes on a low flame the ½ cup of sugar and 1/4 cup of water in a thick sugar syrup, add coconut cream and cook together just until boiling point. Stir occasionally over the cooking time and cool.

Before serving, mix the desired amount of tapioca with the sweet coconut cream, transfer to serving bowls, garnish with fruit and serve cold and cool.