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Gewürze aus Santa Lemusa


The consistency of cooked tapioca pearls is strongly reminiscent of the spawning, as it is deposited in spring by frogs in the melt-water ponds of the Alps - for example in the Valais, on Riederalp.

Tapioca Cream

With Coconut and Passion Fruit

No authentic Congolese dessert – but one that goes well with the atmosphere of this menu and can also be cooked wonderfully with sweet ripe passion fruit, like had Hektor Maille, by day and night, during his research in Kinshasa. The distinctive, slightly sour and yet honey-like aroma of passion fruit seeds gives the mixture of coconut, tapioca and sugar a fruity freshness. Depending on the season, instead of Passiflora edulis, you can also take bananas or apples, blackberries ore pomegranate seeds. Also you can add to the cream, at the same time as the coconut milk, a lengthwise slit vanilla bean or flavor the mixture with a little ginger.

Under water in the Congo all became the same for our secret agent – and so the pool of Résidence Suisse now was a melt-water pond with frog spawn, like this one here on Riederalp (Valais).

Ingredients (for 4 persons)

30 g tapioca pearls

4 dl coconut milk (from the can)

60 to 70 g sugar

1 small pinch salt

2 ripe passion fruit


  1. In a saucepan bring to boil 4 dl water and stir in the tapioca pearls. Let simmer for about 20 minutes, stirring occasionally until the pearls are soft and transparent. Take care that the pearls do not stick to the bottom of your pan.
  2. Stir in coconut milk, sugar and salt, simmer another 20 minutes over low heat, stirring frequently.
  3. Remove the pulp from the passion fruits and add. Mix well in order to separate the fruit-grains from each-other. Cook for another 5 to 10 minutes. Serve warm or pour into cups and chill (hot the desert has the consistency of a thick soup, with cooling it becomes much firmer).
Even after long cooking time the tapioca pearls are not completely dissolved, which gives this dessert its very special consistency.

More about the travel adventure of Secret Agent Hektor Maille:

Even when there is no TV chef smiling at them, dried shrimps and deep-frozen chicken hearts are the ingredients of a menu that one can dream of, most certainly when one is sitting around as a secret agent in the Congo, not knowing what one should say about it:

First Publication: 30-11-2010

Modifications: 1-12-2010, 20-6-2011, 15-11-2011, 19-12-2011