Matcha-coconut pudding

If you love bubble tea, you're in for a treat with this chilled pudding dotted with pearls of tapioca.
Matcha-coconut puddingBen Dearnley

The slippery texture of tapioca makes for an ideal hot-weather dessert. Ours is spiked with matcha to give not only a beautiful colour, but unexpected flavour, too.



1.Place coconut milk, tapioca, vanilla bean and seeds, and 200ml water in a saucepan and leave to soak for 30 minutes.
2.Add sugar and a pinch of salt to pan, bring to a simmer, then reduce heat to low and simmer gently, stirring occasionally, until tapioca is tender (10-12 minutes). Whisk matcha and 2 tbsp hot water in a small bowl until smooth, then strain into tapioca mixture and stir to combine. Divide among small serving bowls or cups and refrigerate to chill completely (2-3 hours). Serve drizzled with a little coconut cream and topped with sliced banana and shaved coconut.

Drink Suggestion: Sherbety, frothy moscato. Drink suggestion by Max Allen.


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