Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 4 hours

From Encyclopedia of Vegetarian Cuisine by Estérelle Payany (Flammarion, 2016). Photography © Nathalie Carnet.

A simple, exotic dessert from the Ferrandi Encyclopedia of Vegetarian Cuisine.


For the coulis

  • 8 oz. (250 g) fresh raspberries
  • 2 tablespoons agave syrup

For the tapioca

  • 1 2/3 cups (400 ml) coconut milk
  • ¾ cup minus 1 tablespoon (180 ml) milk (cow, soy, or rice)
  • 2 tablespoons (30 ml) agave or rice malt syrup
  • 2 sprigs fresh verbena, or 2 tablespoons dried verbena leaves
  • 1/3 cup (2 oz./50 g) tapioca pearls


For the coulis

1Rinse and dry the raspberries. Set aside 12 of the most attractive raspberries. Place the remaining ones in a small saucepan over medium heat with the agave syrup, and cook for 5 minutes.

For the tapioca

1Over medium heat, bring the coconut milk, milk of your choice, and syrup to a boil with the verbena.

2Pour in the tapioca pearls, reduce the heat to low, and cook, stirring regularly, until the tapioca is transparent and the mixture has thickened. This should take 5 to 10 minutes, depending on the brand of tapioca. Discard the verbena leaves.

To finish

1Divide the raspberry coulis between four bowls, glasses, or ramekins. Pour the tapioca mixture over it and leave to cool. Cover with plastic wrap flush with the surface, to prevent a skin forming, and place in the refrigerator for at least 4 hours.

2Decorate with the reserved raspberries just before serving.


  • Instead of stewed raspberries, mangoes and pitted cherries prepared in the same way are also excellent with this dessert.
  • A fruit salad can be used as an alternative topping.
  • All varieties of tropical fruit pair particularly well with tapioca.This dessert will keep for up to 2 days in the refrigerator


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