Chef Tukta B. Long
Café Lotus, Brattleboro, VT
- 1 cup tapioca pearls
- 2 ½ cups water
- 1 cup black beans (soaked and boiled in water, then drained)
- 2 ½ cups coconut milk
- 1/3 cup coconut sugar
- ½ cup water
- Pinch of salt
In a saucepan bring 21/2 cups water to a boil. Add tapioca and stir, on high heat, until the tapioca becomes clear, for several minutes. Turn off heat. Set tapioca aside.
In another saucepan, bring all sauce ingredients together and boil for several minutes until well blended in taste and consistency.
To serve, put the tapioca in the dessert bowl and pour the black bean sauce on top. Serves 4-6.