Tapioca Pudding With Young Coconut Recipes

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COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 8

1 large egg
1 can (13 1/2 ounces) coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces

Steps:

  • In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
  • Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
  • Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
  • Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

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 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.

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