The recipe of Lala Cuisine

Tapioca pearls with coconut milk, kiwi, celery and oxalys


Published on Tuesday, March 10, 2020

In these rainy days, escape with the recipe with exotic inspirations from our chef Quentin Domange, ideal for filling up on vitamins.

Ingredients :

For the tapioca : 600g of coconut milk • 250g of whole milk • 90g of tapioca pearls • 80g of sugar

For the candied celery : 4 celery stalks

For the green coulis : about 10 celery leaves • the juice of a lemon • 1 kiwi • 25 cl of olive oil

Dressing : 2 kiwis • oxalys leaves

Recipe :

For the tapioca : bring water to a boil and pour in the tapioca for about 8 minutes. Drain and refresh. In a saucepan, combine the coconut milk, milk, sugar and tapioca pearls. Bring to a boil and cook over low heat for about 15 minutes. Stir regularly. Clear and let cool. Tip: If you have a robot once the tapioca has cooled, pour it into the bowl with the sheet to separate all the pearls.

For the candied celery : make the syrup by bringing the sugar, water and the previously scraped vanilla to a boil. Cut the celery into small dice and let them sit in the syrup over low heat. (Do not leave them too long to keep them crunchy.) Drain and cool.

For the green coulis : blanch the celery leaves in boiling water for 1 minute and cool in ice water. Mix the leaves with all the ingredients using a blinder or a hand blender.

Dressing : cut the kiwi into cubes. Pour the tapioca pearls at the bottom of the plate and arrange the celery, kiwi and green coulis on top. Add a few oxalys leaves for a touch of acidity. Taste.

Come and taste this recipe at Lala Cuisine, 6 place des Victoires, Paris 2ème. Reservation advised on 01.40.13.75.75

The recipe of Lala Cuisine The recipe of Lala Cuisine The recipe of Lala Cuisine
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