Coconut Tapioca Dessert



ginataan recipe, coconut tapioca dessert

Ginataan Recipe by: Chef Sheldon Simeon

  • 4 16-ounce cans coconut milk
  • 2 cups water
  • 2 cups baked sweet potato, cut into ½-inch cubes
  • ½ cup tapioca pearls, cooked
  • ½ cup canned jackfruit, sliced thin
  • 1 cup sugar

Mochi Balls

  • 4 cups mochiko
  • 1¾ cups water

Method: Combine the mochiko with 1¾ cups water and roll the dough into ½-inch mochi balls. Mix the coconut milk, 2 cups water and sugar in a pot and bring to a boil. Gradually add mochi balls to the pot. Reduce heat and simmer 10 minutes. Add cubed sweet potato, tapioca and jackfruit and cook another 5 minutes.


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