Cinnamon and vanilla tapioca with panettone

June 8, 2010 (Last Updated: January 11, 2019)
Cinnamon and vanilla tapioca with panettone recipe

Sweet, innocent tapioca needs some spicing up. Cinnamon and vanilla tapioca with panettone introduces some delicious new flavour dimensions without becoming overwhelming.

Print Recipe

Cinnamon and vanilla tapioca with panettone

Ingredients

  • 125ml (½ cup) tapioca (not the instant kind)
  • 375ml (1½ cups) milk
  • 500ml (2 cups) fresh cream
  • pinch of salt
  • 100g (½ cup) castor sugar
  • 2,5ml (½ tsp) vanilla extract
  • 2,5ml (½ tsp) ground cinnamon
  • 1 panettone, sliced and toasted

Instructions

1

Combine the tapioca, milk, cream and salt in a pot. Simmer on a low heat, stirring continuously, for about 15 – 20 minutes.

2

Add the sugar, vanilla and cinnamon, reduce the heat and continue to stir until it starts to thicken and become creamy, about a further 15 minutes.

3

Spoon the hot tapioca into dessert glasses and serve with the panettone.

Notes

Cook's tip: You can replace the milk with coconut milk, leave out the cinnamon and top with fresh pineapple, or add the zest and juice of 1 orange while cooking and serve topped with toasted almonds.

 

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June 8, 2010 (Last Updated: January 11, 2019) By
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