Shrimps with tapioca and Brazil nuts

• 30 g tapioca
• 100 ml coconut milk
• 400 ml

Preparation

Place tapioca in a bowl with 50 ml coconut milk and 200 ml milk, until doubled in size. Season shrimps with salt, pepper and lemon juice. Set aside. Sauté garlic and onion in butter; add shrimps and sauté for some minutes more. Dice hearts of palms and cook until tender. Drain