COCONUT TAPIOCA PUDDING
I feel sorry for people who tell me that their mother's cooking was terrible: I can't imagine eighteen years of eating bad food. Fortunately, my esteemed lineage included a mom who was a fantastic cook. Unfortunately, though, she was lacking the baking gene, so cookies and cakes were few and far between. She did, however, make wonderful tapioca pudding, which she served warm in a bright-red '60s-style glass bowl. She always added an entire capful of aromatic vanilla extract to the pudding, stirred in at the last minute. Being hopelessly nostalgic (especially when it comes to desserts), I can still smell it to this day. Of course, back then there wasn't much fusion cooking going on, but nowadays Thai coconut milk is readily available, and I use it in my version of tapioca pudding. In addition to vanilla extract, I include a vanilla bean for good measure. I don't have any children, but if I did, I would hope this pudding would be just as memorable for them as my mom's is for me.
Yield makes 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cook over low heat, stirring constantly with a heatproof spatula to make sure the mixture isn't scorching on the bottom, until the pudding thickens and the tapioca pearls are completely cooked through and translucent, about 20 minutes. Remove from the heat.
- Briskly stir the egg yolks into the pudding, incorporating them quickly. Let cool for about 10 minutes. Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
- In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on medium speed until they form soft peaks. Fold the whipped egg whites into the pudding, then stir in the vanilla extract.
- The pudding can be served warm or cold. Spoon it into individual serving dishes and top with toasted coconut.
- A simple compote of fresh tropical fruit, such as cubes of banana, mangoes, papayas, and pineapple, tossed in brown sugar, is a perfect accompaniment to the pudding.
- Tapioca pudding will keep for 3 days in the refrigerator.
- Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.
TARO COCONUT TAPIOCA DESSERT
Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker.
Provided by meeshiepoo
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
- Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.1 g, Fat 6.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.1 g, Sodium 10.7 mg, Sugar 11.1 g
COCONUT TAPIOCA PUDDING
I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.
Provided by Jennifer
Categories Desserts Custards and Pudding Recipes
Time 35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 26.6 g, Cholesterol 23.3 mg, Fat 21.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 18.7 g, Sodium 94.3 mg, Sugar 13 g
COCONUT TAPIOCA WITH PINEAPPLE, MANGO, AND LIME
Provided by Joanne Chang
Categories Milk/Cream Dessert Vegetarian Kid-Friendly Low/No Sugar Coconut Mango Spring Summer Healthy Apple Juice Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4 or 5
Number Of Ingredients 10
Steps:
- 1. In a small saucepan, combine the milk, coconut milk, and vanilla and bring to a gentle simmer over medium-low heat. Stir in the tapioca, decrease the heat to low, and cook, stirring occasionally, for about 30 minutes, or until the tapioca is softened. The tapioca will become translucent and will no longer have a white center when it is fully cooked.
- 2. Meanwhile, put the pineapple (either fresh or canned with juice) and the apple juice concentrate in a medium saucepan and bring to a boil over medium-high heat. Using a small paring knife, split the vanilla bean in half lengthwise, and scrape the seeds into the juice.
- 3. Decrease the heat to medium-low and simmer the juice and fruit for 20 to 25 minutes, or until the juice becomes thick and syrupy. It will thicken up and boil a little slower as it reduces. Watch out that it does not over-boil or burn; you may need to decrease the heat as it thickens. Remove from the heat and strain the pineapple from the juice. Put the pineapple in a bowl and refrigerate until chilled.
- 4. Remove the tapioca from the heat and stir in the reduced juice and the salt. Transfer the tapioca mixture to a bowl, cover lightly with plastic wrap, and refrigerate until it cools completely, at least 3 hours or up to overnight.
- 5. Right before serving, fold about half of the diced mango and the lime juice into the tapioca. Divide the pudding evenly into clear glasses. Fold the remaining mango into the reserved chopped pineapple. Spoon the fruit on top of the pudding to cover in an even layer. Garnish with a little grated lime zest. Serve immediately.
COCONUT TAPIOCA
Steps:
- Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.
COCONUT TAPIOCA
Steps:
- Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes translucent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lengthwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more. Remove from the heat. While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3three times to release their flavor. Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side.
More about "coconut tapioca recipes"
COCONUT TAPIOCA PUDDING WITH MANGO AND LIME - FOOD & WINE
From foodandwine.com
COCONUT TAPIOCA PUDDING - EATS BY THE BEACH
From eatsbythebeach.com
COCONUT PEARL TAPIOCA WITH TROPICAL FRUIT - FOODLAND
From foodland.com
CREAMY COCONUT TAPIOCA - YOUR ALLERGY CHEFS
From yourallergychefs.com
COCONUT TAPIOCA DESSERT WITH SWEET RICE BALLS - THE WOKS OF LIFE
From thewoksoflife.com
FRESH COCONUT TAPIOCA PUDDING - THE HEALTHY FOODIE
From thehealthyfoodie.com
COCONUT TAPIOCA PUDDING - THE JOY-FILLED KITCHEN
From thejoyfilledkitchen.com
COCONUT TAPIOCA PUDDING WITH MANGO – SMITTEN KITCHEN
From smittenkitchen.com
COCONUT TAPIOCA PUDDING - AHEAD OF THYME
From aheadofthyme.com
COCONUT TAPIOCA PUDDINGS WITH LYCHEE | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
COCONUT TAPIOCA PUDDING - A TASTE OF THAI
From atasteofthai.com
COCONUT MILK TAPIOCA PUDDING - CANADIAN LIVING
From canadianliving.com
EASY THAI COCONUT-TAPIOCA PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY COCONUT MILK TAPIOCA DESSERT - A MEAL IN MIND
From amealinmind.com
TAPIOCA WITH COCONUT MILK - RICARDO CUISINE
From ricardocuisine.com
COCONUT RASPBERRY TAPIOCA PUDDING - COUPLE EATS FOOD
From coupleeatsfood.com
15 INDIAN DESSERTS YOU'LL REGRET NOT TRYING - MSN
From msn.com
COCONUT TAPIOCA - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love