Coconut Tapioca Recipes

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COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

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

3 1/2 (875 ml) cups Thai coconut milk
1 3/4 cups (430 ml) whole or low-fat milk
1 cup (200 g) sugar
1 cup (160 g) small pearl tapioca
Pinch of salt
1 vanilla bean, split lengthwise
3 large eggs, separated
1/2 teaspoon vanilla extract
Dried unsweetened shredded or flaked coconut or shards of fresh coconut, toasted

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 Coconut Tapioca Dessert image

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

4 cups water
1 cup small, white tapioca pearls
6 cups water
2 cups raw taro root, peeled and cut into 1/2-inch cubes
1 (13.5 ounce) can coconut milk
⅔ cup rock sugar candy

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



Coconut Tapioca Pudding image

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

⅔ cup quick cooking pearl tapioca
2 (14 ounce) cans coconut milk
¼ teaspoon salt
½ cup white sugar
1 egg
1 teaspoon vanilla extract

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



Coconut Tapioca With Pineapple, Mango, And Lime image

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

480 g/2 cups whole milk
One 380-g/13.5-oz can unsweetened coconut milk
2 tsp vanilla extract
80 g/1/2 cup small pearl tapioca
1/4 pineapple, peeled, cored, and cut into small dice, or one 225-g/8-oz can pineapple chunks, in their own juices, chopped into smaller pieces
One 335-g/12-oz can frozen apple juice concentrate, thawed
1 vanilla bean
1/4 tsp kosher salt
1 large or 2 small mangoes, peeled, pitted, and diced
Finely grated zest and juice of 1 lime

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



Coconut Tapioca image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Number Of Ingredients 0

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



Coconut Tapioca image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

3 cups unsweetened coconut milk, plus more for serving
3/4 cup water
3 tablespoons regular tapioca, rinsed
3-4 regular bananas (about 1 1/2 pounds)
3/4 cup sugar
1/2 teaspoon salt
3 tablespoons sesame seeds

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.

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