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Japanese beads, kiwi, pomegranate & coconut

by food (follow)

Ingredients for 4 servings
30 g of Japanese pearls
60 cl of coconut milk (or almond milk depending on your moods)
2 tablespoons honey
1 tablespoon grated coconut
1/2 grenade
1 kiwi

In a saucepan, pour the vegetable milk. Add the honey and pearls of japan. Boil the water. Then cook all over for 30 minutes. At the end of cooking, add the grated coconut spoon.
Pour into containers of your choice. Arm yourself with patience and let cool. When serving, arrange the fruit on top with fancy.
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