60grapidura sugar OR 80g rice malt syrup, honey or maple syrup (rice malt syrup for fructose free)
2tbsptapioca flour (or preservative free arrowroot or non GM corn flour)
zest of 1 lemon (or lime)
For THERMOMIX users
Pop all in your TM and cook for 7 minutes, speed 4, 80C. Once done, blend for 4 seconds on speed 6 and pour out straight away to prevent furthur cooking.
Heat coconut cream, lemon zest and vanilla in saucepan until just boiled.
While that’s heating up, whisky your yolks and whole eggs, tapioca & sweetener together until well combined.
Then, very little by little, pour your hot coconut cream mixture into the egg / sugar bowl. Imperative to whisk as you go, to avoid cooking the eggs in this step.
Now, pour the whole mixture back into saucepan on medium heat and stir continuously until you feel it thicken. Pour into your bowl and let it cool in fridge, or serve warm with a pudding or as a coconut vanilla ‘soup’ with strawberries for an indulgent treat your family will kiss your feet over!