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Coconut Tapioca

June 2006
Coconut Tapioca

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Makes: 4 servings

Prep: 20 mins

Cook: 45 mins

  • 1/2 cup large tapioca pearls
  • 2 cups skim milk
  • 1 can coconut milk (14 ounces)
  • 3 cups whole milk
  • 1/3- 1/2 cup granulated sugar
  • 1 stalk lemongrass (white bulb only), smashed
  • 1 cinnamon stick
  • 1/4 teaspoon pure vanilla extract
  • 1 slice of ginger, about the size of a quarter
  • 1 mango, peeled and finely chopped
  • 1 kiwi, peeled and thinly sliced
  • 1/2 cup roasted peanuts, crushed
  1. Combine the tapioca and skim milk and refrigerate overnight.
  2. About 4 hours before serving, in a medium saucepan over low heat, combine the soaked tapioca and its milk with the coconut milk, whole milk, 1/3 cup of sugar, the lemongrass, cinnamon stick, vanilla and ginger. Cook, stirring often, until translucent and soft, about 45 minutes. Add sugar to taste and chill for at least 3 hours.
  3. Remove the lemongrass, cinnamon and ginger, and serve the pudding on spoons topped with the mango, kiwi and peanuts.
Tip How-to:
  • Stand the mango on the stem end. Cut off the round halves, keeping your knife parallel to the large, oval seed in the center.
  • Cut a crosshatch pattern into each half with your knife, being careful not to cut all the way through the skin.
  • Press on the skin side of the mango to "pop" out hte mango cubes, using a small knife to help remove them from the skin.