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Tapioca with black bean in coconut sauce

Tapioca with black bean in coconut sauce

Chef Tukta B. Long

Café Lotus, Brattleboro, VT


  • 1 cup tapioca pearls
  • 2 ½ cups water

The sauce:

  • 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.