• 1 teaspoon powdered gelatin
  • 1 tablespoon water
  • 1/4 cup butterfly pea flowers
  • 1/2 cup milk
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream
  • Pearl tapioca
  • Cointreau
  • Mint


  1. Boil the pearl tapioca in hot water, then drain and pour cold water over them to remove sliminess. Set aside.
  2. Combine gelatin and water in a small bowl and stir to dissolve.
  3. Add butterfly pea flowers, milk and granulated sugar to a pot and heat over low heat.
  4. Turn off the heat just before the mixture comes to a boil and dissolve the gelatin in the liquid. Strain.
  5. Add heavy cream and whisk until thickened slightly. Transfer into a bowl and cool in the refrigerator.
  6. Divide into serving dishes, add pearl tapioca and mint and pour the Cointreau over the top. Garnish with mint leaves.