Eve Moncorger, Head Pastry Chef at L’Apogée Courchevel, is a master of sophisticated desserts like the Japanese cherry blossom inspired Kawaï… but she also appreciates the beauty of a simple pleasure. Today, Eve offers up one of her favourite recipes from Oetker Collection’s Palace in the Alps that you can easily make and enjoy with the entire family at home— her delicious Coconut Tapioca with Fresh Mango.
Here’s how it’s made…
500g shredded coconut
60g tapioca pearls
250g whipped cream
Soak the tapioca pearls in cold water for approximately 10 minutes. Drain and rinse.
Heat the coconut pulp in the milk and add the tapioca.
Cook over a low heat for approximately 20 minutes.
Once cooked, the mixture should be smooth and the tapioca tender.
Refrigerate for 1 hour. Once cool, stir in the whipped cream.
Mango coulis with fresh cubes of mango
2 ripe mangos
Peel the mangos and cut the two halves from the stone.
Dice the mango into small, even cubes and store in the refrigerator until needed.
Collect all the bits of mango that are not regular in shape and place in a blender with a sprinkle of sugar. Blend until liquified.
Pass the coulis through a mesh strainer and store in the refrigerator until needed.
Place the tapioca in the centre of deep dessert plates or dessert glasses.
Add the diced mango, a few strands of freshly grated coconut and a drizzle of coulis.
For an optional Eve Moncorger touch: Grate some Japanese black sugar over the dish prior to serving.