For the tapioca cream,
500 ml of coconut milk
250 ml of milk
4 tablespoons of grated coconut
110 g of tapioca in grain
For the crumble (farofa)
130 g of wheat flour
3/4 cup of unsweetened cocoa powder
70 g of almond flour (or cashew or chestnut)
120 g of room temperature butter
For the fruit sweetener,
1/2 cup of unsweetened cocoa powder
1 small pineapple cut into small pieces
2 small mangoes cut into small pieces
3 passionfruit pulp
For the tapioca cream,
500 ml of coconut milk
250 ml of milk
4 tablespoons of grated coconut
110 g of tapioca in grain
For the crumble (farofa)
130 g of wheat flour
3/4 cup of unsweetened cocoa powder
70 g of almond flour (or cashew or chestnut)
120 g of room temperature butter
For the fruit sweetener,
1/2 cup of unsweetened cocoa powder
1 small pineapple cut into small pieces
2 small mangoes cut into small pieces
3 passionfruit pulp
Prepare the cream
In a saucepan, bring the coconut milk, milk, and grated coconut to a boil over low heat
Add the tapioca and cook, stirring constantly, for two more minutes
Prepare the crumble
In a refrigerator, combine the flour, unsweetened cocoa powder, almond flour, and butter, and mix delicately with your fingers until you get a thick farofa
Let it sit in the fridge for 10 minutes
Place it in a preheated moderate oven (180°C) for 10 minutes or until it starts to brown. Reserve
Prepare the fruit sweetener
In a saucepan, bring the unsweetened cocoa powder to a simmer over low heat
Add the pineapple and cook, stirring occasionally, for two minutes
Add the mango and passionfruit pulp, mix well, and reserve
Distribute among dessert plates and cover with the tapioca cream
Top with the crumble and serve.
