Tapioca chocolates with mango jelly Slim Forks

• 400 ml Kara light coconut milk 11%
• 1/2 cup Tapioca Pearls QF Quality Food 
• 3-4 tablespoons of xylitol/erythritol (or regular sugar)
• Pinch of salt
• 2 flat tablespoons of gelatin

Jelly:

• 450 gr Alphonso mango pulp without added sugar Quality Food 
• a tablespoon of gelatin + 5 tablespoons of water

Icing:

• 1/3 chocolate bar
• A few tablespoons of milk (add enough milk to make the icing semi-liquid)

Form approx. 20×14 cm

1. Pour the coconut milk into a thick-bottomed pot and heat.
2. Add tapioca, salt and xylitol or erythritol and start cooking over low heat, stirring frequently until the balls become transparent.
3. After about 15 minutes of boiling, the mixture should thicken and the tapioca should become almost soft.
4. Add water to the gelatin, set aside until it swells and then dissolve by placing the bowl in another bowl of hot water.
5. Add the dissolved gelatin to the tapioca, stirring constantly.
6. Pour everything into a mold lined with cling film.
7. Set aside to set for about 30 minutes.
8. Re-dissolve the gelatin, add it to the mango pulp, and pour it over the set tapioca. Set aside to set again for about an hour.
9. Melt the chocolate with milk in a water bath and pour over the chopped chocolates.
10. Store in the refrigerator.