Coconut and Tapioca Pudim


½ cup tapioca balls

2 tablespoons coconut oil

¼ cup coconut sugar

½ cup shredded coconut

5cm lemon grass

2 cups water


1. In a sauce pan cook tapioca balls, coconut oil, water, lemon grass and sugar. Cook until the mixture gets thick and with no water.

2. Mix coconut.

3. Pour mixture on an oiled muffin pan. Refrigerate for 2 hours.

Recipe developed by Alessandra Luglio and team.