Coconut Pudding With Tropical Fruits Recipes

TROPICAL THAI COCONUT-TAPIOCA PUDDING

Steps:

• Gather the ingredients.
• In a medium bowl, cover tapioca with 1 cup water.
• Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape.
• Pour off excess water.
• In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat.
• Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting."
• When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.
• Remove the lid and allow the tapioca to cool on the stovetop.
• Cover it again and refrigerate until it's cold; it will thicken and gel together.
• To serve, scoop about 1/4 cup or more of the cold tapioca per person and place in serving glasses or bowls.
• Pour 1/4 to 1/3 cup coconut milk over each portion and stir to mix. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.
• Add a little syrup to each portion (about 1 tablespoon or to taste). Each person can add more according to their preferred sweetness.
• Add slices of fresh mango or any tropical fresh fruit, if desired.

TROPICAL COCONUT QUINOA PUDDING

Steps:

• Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
• Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
• Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
• Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

COCONUT TAPIOCA PUDDING

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

LIGHT TROPICAL BANANA PUDDING

Steps:

• Put the coconut milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter and heat the milk.
• Whisk together the sugar, cornstarch and 2 tablespoons water in a separate bowl to create a thick paste. Gently whisk into the milk and increase the heat to medium. Cook, stirring often, until thick and bubbly, 10 to 12 minutes.
• Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then transfer to a bowl and cover with plastic wrap, pressing the wrap directly against the surface. Refrigerate until set, 3 to 4 hours.
• Beat the whipping cream with an electric mixer until stiff peaks form.
• Arrange a layer of half of the banana slices on the bottom of a 9-inch pie dish. Add a layer of half the pineapple followed by half of the coconut pudding and a layer of half of the wafers. Top with some whipped cream and repeat to make a second layer.
• Top with the remaining whipped cream and the toasted coconut flakes. Cover and refrigerate for at least 8 hours or up to overnight before serving.

COCONUT PUDDING WITH TROPICAL FRUITS

Steps:

• Bring milk to simmer in heavy medium saucepan. Add coconut; remove from heat. Cover and let steep 20 minutes. Transfer to blender; purée until smooth.
• Whisk sugar, cornstarch and salt in small bowl to blend. Add to same saucepan. Gradually whisk in coconut mixture then egg. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat; cool slightly. Mix in vanilla. Cool completely. (Can be made 4 hours ahead. Cover; chill.)
• Combine pineapple, banana and papaya in bowl. Divide half of fruit mixture among 4 wine glasses. Top with pudding then remaining fruit. Chill until cold, about 2 hours. Sprinkle with cinnamon.

GLAZED COCONUT RICE PUDDING WITH TROPICAL FRUIT

Steps:

• Place rice in a saucepan with 1 cup water. Bring to simmer, cover and cook 15 minutes. Set aside, covered, 15 minutes longer.
• Meanwhile, combine the coconut milk, 1/4 cup of the cream and the vanilla bean in a heavy saucepan. Scald, then remove from heat. Remove the vanilla bean.
• In a mixing bowl, beat the egg yolks with 1/3 cup of the sugar. Add the scalded coconut-milk mixture, a little at a time at first, and mix well with the egg yolks. Return to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until custard begins to thicken and coat the spoon. Do not overcook. Remove from the heat, and continue stirring for 1 minute.
• Strain the custard into a bowl, and stir in salt and two tablespoons of the rum. Fold in rice, cover and chill until very cold, at least 4 hours.
• Whip the remaining cream until stiff, then fold into the rice and custard mixture. Spread the pudding in an oven-proof dish, about 9 inches square, that can go to the table. Refrigerate until just before serving.
• Mix fruit and remaining rum.
• Preheat broiler. Sprinkle remaining sugar on the surface of the pudding, and place under a broiler just until top is lightly browned. Serve at once, with fruit on the side.