Coconut milk tapioca and rhubarb cream

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. 3 Coconut milk tapioca


    • Frozen fruit purée, sugar added : Coconut - 300 g
    • Whole milk - 400 g
    • Caster sugar - 40 g
    • Lemongrass - 2
    • Tapioca - 40 g
    • Half-whipped cream - 250 g

    Bring the milk and sugar to the boil. Infuse the sliced lemongrass for 10 mins.

    Sieve onto the tapioca stirring constantly, leave to expand 10 mins, add the puree.

    After cooling, stir in the semi-whipped cream. Reserve in a cool place for assembly.

    In this step



    • Frozen fruit purée 100% : Rhubarb - 300 g
    • Coconut milk tapioca and rhubarb cream > Etape > produits - 30 g
    • Single cream 35 % - 150 g
    • Whole milk - 50 g
    • Cornstarch - 10 g
    • Caster sugar - 100 g
    • Egg yolk - 40 g

    The day before, place the fruit puree and the semi-candied citrus sticks in the fridge.

    Bring the milk and the cream to a boil. Mix the starch and the sugar before pouring it onto the egg yolks and semi-candied.

    Pour the puree and bring the mixture to a boil. Blend thoroughly.

    Pour into glasses (verrines) and leave to cool at room temperature before covering with wrap and placing in the refrigerator.

    In this step

    Frozen fruit purées

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