I made this up tonight and it is quite yummy. We are doing dairy elimination for my eldest atm and the poor kid is feeling left out so I made this low sugar and will serve it with a raw caramel sauce for brekky tomorrow with banana and some chia seeds. That should see her happy again!
3 c coconut milk (I use 1 270ml can Ayam cocnut cream and 2 cans of water to make 750-800ml)
1/2 c tapioca
2 T rapadura sugar or other sweetner of choice. Ricemalt syrup would work nicely
pinch salt flakes
slurp of vanilla (real vanilla pod would be nicer - if using blitz in TMX first)
2 eggs beaten
Put butterfly in
add all ingrediants except eggs
cook for 5 mins 100 deg S1 until it comes to the boil - you will hear it. Then lower heat to 70 deg and cook 5 mins S1.
In a separate bowl whisk 1 T lots of the mix into the egg until you have done 4-6 then pour this mix back into the TMX. 90 deg for 4 mins S1 or until it coats the back of a spoon.
This can be served warm or cold (90 deg is perfect for eating straight away!)
Raw caramel sauce from here -
http://clevercook.net.au/2013/05/01/...caramel-sauce/
