Coconut Tapioca In Papaya Bowl Recipes

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.

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 transulent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lenghtwise 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 3 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.

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.

Steps:

• Make pudding:
• Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly. Gently boil, stirring frequently, 5 minutes.
• Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.
• Add 3 cups cold water to tapioca, then drain in a large sieve. Transfer tapioca to a large bowl. Add cold water to cover by 2 inches and swirl tapioca to remove excess starch. Drain tapioca in sieve and repeat rinsing. Drain tapioca again and divide among 6 serving dishes. Chill, loosely covered, 10 minutes, or until set.
• Make syrup:
• Tear pandan leaf into strips and tie strips together in a knot. Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes. Discard pandan and pour syrup through a fine sieve into a small bowl. Cool to room temperature.
• Make coconut cream:
• Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom. Whisk ‚ cup coconut cream until smooth, whisking in 1 to 1‚ tablespoons thin coconut liquid if necessary to get a pourable consistency. Drizzle some of syrup over tapioca and top with some coconut cream. Serve remaining syrup and cream on the side.

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.

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.

Steps:

• Cook coconut juice with gelatin according to package instructions. Depending on how firm you want it to be.
• Let cool completely and cube. Set aside.
• Boil water and cook tapioca till transparent about 20 minutes, drain.
• In a large bowl, combine half and half with sweetened condensed milk, according to your preference of sweetness.
• Add in cubed coconut, tapioca and gelatin cubes. Blend well and chill at least 6 hours. Serve cold. YUMMO!