About this recipe:Try this traditional Brazilian dessert to transform tapioca from school dinner nightmare to something impressive enough for a party! Serve plain for a lovely dairy free and egg free dessert, or topped with whipped cream if dairy is not a concern.
150g tapioca pearls
1 (750ml) bottle red wine
2 whole cloves
1 stick cinnamon
250g caster sugar
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Bring 1L water to the boil and add the tapioca pearls. When it starts to boil again, remove from heat and let it rest for 15 minutes. Bring back to the boil, stirring, until tapioca pearls become translucent; set aside.
In another saucepan bring wine, cloves and cinnamon to the boil and cook for 10 minutes. Remove cloves and cinnamon and add wine to the tapioca; cook for a few more minutes.
Add sugar, stir and simmer for another 3 minutes. Place in a a medium glass dish or in individual bowls and chill in the fridge till set.