COCONUT TAPIOCA PUDDING
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
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
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.
TROPICAL THAI COCONUT-TAPIOCA PUDDING
A delicious and healthy dessert, Thai coconut-tapioca pudding is easy to make. Better yet, it's also vegan and gluten-free.
Provided by Darlene Schmidt
Categories Dessert
Time 3h
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 256 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 18 g, Sodium 83 mg, Sugar 1 g, Fat 20 g, ServingSize 3-4 servings, UnsaturatedFat 0 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 PUDDING
Make and share this Coconut Tapioca Pudding recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 631.8, Fat 23.6, SaturatedFat 20.4, Cholesterol 59.3, Sodium 183.8, Carbohydrate 101.8, Fiber 0.9, Sugar 90.7, Protein 6.1
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 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.
TAPIOCA PUDDING WITH TENDER COCONUT
Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
- Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 82.3 g, Fat 27.5 g, Fiber 3.4 g, Protein 2.9 g, SaturatedFat 24.4 g, Sodium 595.2 mg, Sugar 52.2 g
COCONUT TAPIOCA PUDDING (RICE COOKER)
For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.
Provided by duonyte
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
- Open the cover and stir briefly every 20 minutes, then close cover.
- At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
- Let cool. Serve warm, or refrigerate covered with plastic wrap.
- Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.
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