Coconut Tapioca Salad Food

COCONUT TAPIOCA (VEGAN)

Steps:

• Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
• Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn't stick to the bottom. Once done, remove from heat and stir in vanilla.
• Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
• Serve with sliced fresh fruit/fruit puree and coconut chips if desired.
• Tapioca is best the same day it's made, but will keep for up to 3 days in the fridge.

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 AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
• Mix together well and chill 1 hour before serving. Garnish with cherries.

TARO COCONUT TAPIOCA DESSERT

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.

COCONUT TAPIOCA PUDDING

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

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.

ORANGE TAPIOCA SALAD

Steps:

• In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.

COCONUT TAPIOCA IN PAPAYA BOWL

Steps:

• Bring a pot of water to a boil. Stir the tapioca pearls into the boiling water. Reduce heat to medium to keep water at a simmer. Cook, stirring frequently to keep the pearls from sticking to the bottom of the pot, until the water becomes thickened, 5 to 7 minutes. Drain. Transfer the tapioca to a large bowl and cover with cold water.
• Refill the pot with fresh water and bring to a boil. Once the tapioca pearls have cooled, drain the cool water from the bowl and transfer the tapioca to the boiling water. Remove the pot from the heat; cook and stir again until the pearls are clear, 5 to 7 minutes; drain. Transfer the tapioca to a clean bowl and cover with cold water. If the pearls are not completely clear, repeat the process until they are.
• Pour the coconut milk into a small saucepan and place over medium heat; bring to a simmer. Once the coconut milk is simmering, stir the tapioca into the coconut milk until the pearls are evenly coated. Remove from heat and allow the mixture to cool completely; spoon into the papaya halves. Store in refrigerator until ready to serve.

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.

COCONUT TAPIOCA WITH TARRAGON SAUCE

Steps:

• Soak the tapioca in water to cover, refrigerate and overnight. Drain the next day. Place all the ingredients in a saucepan and simmer 20 minutes until tender. Chill (it will thicken as it chills).
• To make the tarragon syrup, blanch the tarragon leaves and spinach in boiling water for 10 seconds then shock in ice water. Squeeze out the water and chop coarsely. Add simple syrup and oil then puree with hand blender for 3 minutes. Pass it through a fine chinois. Chill.
• To serve, spoon the tapioca into a shallow bowl, surround it with a ring of tarragon syrup and tuck in banana slices around the edge.

COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED CITRUS

Steps:

• In a small pot, bring 3 cups of water to a boil and add 1/4 teaspoon of salt. Add the tapioca pearls and simmer gently over medium-low heat, stirring frequently until the tapioca is softened and almost all the way translucent, 12 minutes.
• Reduce the heat to low, cover the pot and allow the tapioca to steam and cook through completely, 4 minutes. Transfer to a bowl, cover it and refrigerate until ready to serve. You can prepare the tapioca up to 3 days in advance and store it in the refrigerator.
• Wash out the pot and pour in the coconut milk. Add the lemongrass, the ginger and 1 tablespoon maple syrup. Bring up to a simmer over medium heat. Remove from heat and zest the lime into the milk. Allow the infused milk to steep while you prepare the fruit and the caramel.
• Remove the tops and bottoms of the citrus by cutting the ends with a sharp knife so each fruit sits flat on your work surface. Cut the citrus peels off into strips, running your knife down the length of the fruit and carefully removing the white pith as you slice. Cut each fruit crosswise into 1/2-inch-thick rounds and remove any visible seeds.
• Make a caramel: Heat a large (12-inch) skillet over medium. Add the sugar and cook, stirring frequently, until the sugar melts and forms a light golden syrup, 5 to 7 minutes. Cook the syrup until deep golden brown, about 2 minutes more, lowering the heat slightly if necessary to avoid scorching. Stir in the remaining 3 tablespoons maple syrup, squeeze in the juice of the lime and add remaining 1/4 teaspoon of salt. Remove from heat and carefully add the fruit, a couple of pieces at a time, swirling the pan to coat the pieces in syrup. The hot syrup may bubble and splatter, so be careful here. If the caramel forms hard clumps around the citrus slices, return the skillet to heat over medium-low and continue to cook, swirling the caramel around the citrus pieces, until any hard clumps dissolve, 2 minutes.
• Using a fine mesh sieve, strain the coconut milk into a medium bowl, pressing down on the aromatics in the sieve before discarding.
• To serve, scoop a few spoonfuls of the tapioca into shallow bowls. Ladle the infused coconut milk over the top, add several slices of citrus and spoon in some of the caramel glaze. Drizzle with some maple syrup and garnish with the crushed pistachio, if using.

TAPIOCA PUDDING WITH TENDER COCONUT

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.

TAPIOCA FRUIT SALAD

Steps:

• Mix coconut milk, milk, 1/2 cup sugar, eggs, water, tapioca, vanilla and salt in medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring, until full boil. Remove from heat. Cool 30 minutes. (Pudding thickens as it cools.).
• Spoon into individual dessert bowls. Combine pineapple, strawberries, mango, blueberries and blackberries in large bowl. Stir in remaining 1/4 cup sugar, lime peel and juice; mix well. Spoon over tapioca.
• Cover; refrigerate 2 to 3 hours before serving.

COCONUT TAPIOCA PIE

Steps:

• In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
• Mix thoroughly and let rest 5 minutes.
• Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
• Pour onto a plate to cool.
• Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
• Remove from heat and mix in vanilla and coconut extracts.
• Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
• Whip cream in a medium bowl until stiff.
• Carefully fold filling into whipped cream until mixed.
• Spoon into pie shell and sprinkle edges with toasted coconut.
• Cover and refrigerate 30 minutes, then serve.

COCONUT TAPIOCA PUDDING

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 AND TAPIOCA SOUP

Steps:

• Bring the coconut milk and 2 cups of water to a boil. Stir in the tapioca, palm sugar, salt and the yam. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 to 30 minutes. Serve warm, sprinkled with peanuts, in individual bowls.

STRAWBERRY TAPIOCA SALAD

Steps:

• Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
• Chill until thickened.
• Fold in whipped topping & strawberries.
• Pour into a 9x12" dish & refrigerate until firm.
• Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
• It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.