250 g of pumpkin (peeled and cubed), 3/4 cup of sugar, 50 g of fresh coconut shavings, 1 cinnamon stick, 1/2 cup of sweet cornstarch, 2 soup spoons of cold water, 1 cup of plain yogurt, 180 g of cream cheese, 4 slices of brie cheese
250 g of pumpkin (peeled and cubed), 3/4 cup of sugar, 50 g of fresh coconut shavings, 1 cinnamon stick, 1/2 cup of sweet cornstarch, 2 soup spoons of cold water, 1 cup of plain yogurt, 180 g of cream cheese, 4 slices of brie cheese
Pumpkin:
Place the pumpkin, sugar, and cinnamon in a saucepan
Stir over low heat until the bottom is scraped
Add the coconut
Tapioca:
Mix in cold water with sweet cornstarch to hydrate it
Yogurt Cream:
Beat the yogurt and cream cheese to form a creamy mixture
Assembly:
Scoop 1/4 of the tapioca mixture into a frying pan
Brown and remove from heat
Stuff the tapioca with pumpkin
Garnish with a slice of brie cheese
Place the tapioca over a portion of yogurt cream
Serve cold.
