You will need to begin this recipe 8 hours beforehand
400ml coconut cream
500ml full cream milk
80g small tapioca pearls (sago)
Pinch of salt
2 eggs at room temperature, lightly beaten
Good quality vanilla ice-cream, to serve
In a shallow bowl, add Redskins. Pour over vodka (ideally you want the Redskins to be covered), then sit aside for 8 hours or until Redskins have completely dissolved.
Add Redskins liquid to a medium-sized saucepan with coconut cream, milk, tapioca pearls and salt. Heat over medium-high heat until just simmering, then turn heat down to as low as possible and allow to gently simmer, stirring very regularly, until tapioca pearls are almost completely translucent and soft to bite.
Have a whisk ready, add 1/2 cup hot tapioca mixture to the egg, whisking immediately to incorporate (this will bring the temperature of the egg up, which is a very important step as if you add the cold egg directly to the tapioca they will scramble - gross!)
Add the egg/tapioca mixture to the rest of the tapioca, stir well to combine and continue to cook for a further 5 minutes before turning off the heat, cover with lid and allow to stand for an additional 15 minutes.
Divide among 6 bowls and serve warm with a generous scoop of vanilla ice-cream.