FRIJE

Instructions

• 1.   Pour the coconut milk and oat milk into a saucepan. Bring to a boil.
  
  Add the tapioca pearls gradually while stirring.
• 2.   Reduce the heat and let it cook for about 35 minutes uncovered, stirring regularly. The pearls will gradually become translucent and the mixture will thicken slowly.
  
  Cooking uncovered allows for slight evaporation and gives a creamier texture. If covered, the mixture would remain more liquid.
• 3.   Add the sugar towards the end of cooking and stir until completely dissolved.
  
  Divide the mixture into glasses or a large bowl. Let it cool down then refrigerate for a minimum of 3 to 4 hours. If you have time, let it sit overnight. The pearls will finish swelling and the texture will become even more pleasant.
• 4.   Blend the red fruits until you get a smooth puree.
• 5.   Taste. If the fruits are a bit tart, add a tablespoon of honey.
• 6.   Optionally strain the coulis if you prefer a smoother texture. It's not mandatory, but with raspberries, red currants, or blackcurrants, it gives a finer result.
  
  Chill until ready to serve.
• 7.   Add the coulis to the tapioca pearls at the last moment, just before serving. This is important: the contrast between the well-chilled, sweet, and creamy pearls and the fruity coulis works much better this way. The colors remain vibrant, the flavors fresher, and each spoonful awakens the whole dish a bit.

Notes & Suggestions

• Serves 4 to 6 portions

Nutritional information *

Reference

• www.papillesetpupilles.fr/2026/06/perles-du-japon-au-lait-de-coco-et-coulis-de-fruits-rouges.html/