- 1 can of jackfruit
- 50 cl of water
- 5 tablespoons of pearl of tapioca
- 400 ml of coconut milk
- 75 g sugar
- 1 teaspoon of salt
Rinse the jackfruit and cut into thin strips and set aside.
In a saucepan bring water to boil and add the tapioca pearls and cook until the beads become completely translucent.
Stir often so they do not stick. Remove and place them under warm water and set aside.
In a saucepan heat the coconut milk, add salt and sugar and cook for about 5-7 minutes over low heat until the sauce thickens, stirring occasionally.
Then add the pearl of tapioca, stir, taste and adjust if you think it’s not sweet enough to suit your taste.
Remove from heat and let cool 10 minutes then add the jackfruit.
Serve warm or cold.
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