About this recipe:This is a rustic and unusual dessert that uses tapioca root, also known as cassava root. The tapioca root is simply cooked gently in a sugar syrup and topped with a bit of salty coconut cream.
Peel and cut the tapioca root into 1.5cm-2cm chunks. Rinse the tapioca root in cold water.
Combine the sugar and water in a pot and heat until the syrup starts to boil. Add the tapioca root and gently cook in the syrup until the tapioca becomes soft and slightly transparent. Remove from the heat and place in a serving dish.
In a separate saucepan, mix the coconut cream and salt together and heat gently. Do not boil.
Drizzle the coconut cream over the tapioca root and serve.