A LITTLE NECTAR. A NEW IDEA.
Palmyra sweet soup
A serving idea with palmyra nectar. Adjust sweetness and seasoning to your taste.
Let’s cookIngredients
- 150 g cooked mung beans
- 30 g small tapioca pearls
- 600 ml water · 150 ml coconut milk
- 50 g palmyra nectar crystals or soft nectar
How to make it
- Cook tapioca pearls according to the pack and rinse.
- Simmer water with mung beans for 5 minutes. Add nectar and stir to dissolve.
- Add pearls and coconut milk. Heat gently for 3 minutes; serve warm or chilled.
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