Tropical Pineapple and Tapioca Verrines Recipe
Tropical Pineapple and Tapioca Verrines
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

To save time, use canned pineapple chunks.

For 4 servings

- 40 g (1 1/2 oz.) quick-cooking large pearl tapioca
- a few drops of yellow food coloring
- 500 ml (2 cups) milk
- 1/2 packet vanilla sugar
- 4 speculos (Belgian cookies)
- 2 Tbsp. crème fraîche
- 1 Tbsp. sugar cane syrup
- a few red currants
- 50 g (1/4 cup) sugar
  1. Cook the tapioca in the milk with the half packet of vanilla sugar and a few drops of yellow food coloring for 15 minutes. Stir often.
  2. Peel the pineapple, removing the "eyes," and cut the flesh into small cubes. Combine them with the sugar cane syrup.
  3. When the tapioca is cooked, add the cream.
  4. Place the mixture into four attractive glasses (verrines).
  5. Crumble the speculos over the top.
  6. Drain the pineapple and place on top of the cookie crumbs.
  7. Garnish with red currants and refrigerate before serving.
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