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Pearl martini

Serves: 8
Ingredients
Tapioca pearls 1 ½ cup
Sugar 3 tbsp
Water Full pot
Mango puree 1 ½ cup
Mango, diced small 1 cup
Coconut milk ½ cup
For the vanilla sauce:
Milk 500 ml
Heavy cream 500 gm
Yolk 4 pc
Castor sugar 50 gm
Vanilla pods 2 pc
Method
Bring water to a boil. Once ready, pour tapioca pearls in one go and wait for a minute or until all the pearls start floating on top.
Reduce the heat to medium and cover the pot with a tight lid. Make sure the pot is big enough so boiling tapioca water will not spill over.
Set the timer for 20 minutes and keep the lid on - this will help the tapioca pearls to have a consistent texture. After 20 minutes, turn off the heat.
While stirring the pearls, add sugar and close the lid for another 20 minutes. Strain and cool.
To make the vanilla sauce, boil milk and cream with half of the sugar and vanilla pods. Temper the yolks with the boiled cream and milk, as well as the remaining sugar. Strain and allow the mixture to cool.
To put the dessert together, mix the pre-made vanilla sauce with cooked tapioca. Add mango puree and coconut milk. Place some freshly diced mangoes at the bottom of a martini glass and add the tapioca mixture.
Garnish with fresh mangoes, almond flakes and mint. Serve cold.