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 TAPIOCA IN PAPAYA BOWL
Coconut tapioca is one of my favorites of all time. I also love the tropical fruit papaya. When I combined these two things together, it did make my day. If you are not a big fan of papaya, you may skip the papaya bowl; coconut tapioca by itself would be a good treat to your guests too!
Provided by Tao,RN
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 34.2 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 16.8 mg, Sugar 5.9 g
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 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.
COCONUT TAPIOCA PUDDING
Make and share this Coconut Tapioca Pudding recipe from Food.com.
Provided by Busters friend
Categories Dessert
Time 20m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine Coconut Milk, milk, sugar, flaked coconut, tapioca and egg in a heavy bottomed saucepan. Beat well and let sit for 5 minutes.
- Cook the tapioca over medium heat bringing to a full boil while stirring constantly. Remove from heat.
- Stir in vanilla and coconut extracts.
- Cover and cool for 20 minutes.
- Serve warm or cold with fruit of choice - strawberries & mango are nice, as are pineapple & banana.
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.
COCONUT TAPIOCA PIE
This recipe was posted in the Houston Chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time.
Provided by PanNan
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 317.3, Fat 21.7, SaturatedFat 16.4, Cholesterol 77.1, Sodium 90.8, Carbohydrate 30, Fiber 0.3, Sugar 25.1, Protein 3.2
COCONUT TAPIOCA IN PAPAYA BOWL
Coconut tapioca is one of my favorites of all time. I also love the tropical fruit papaya. When I combined these two things together, it did make my day. If you are not a big fan of papaya, you may skip the papaya bowl; coconut tapioca by itself would be a good treat to your guests too!
Provided by Tao,RN
Categories Chinese Recipes
Time 1h30m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 34.2 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 16.8 mg, Sugar 5.9 g
COCONUT TAPIOCA SALAD
This is a refreshing dessert, very good when chilled. My 14 year old son"s all time favorite. Our alternative to eating ice cream.
Provided by shygirl
Categories Gelatin
Time 1h
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 369.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 28.1, Sodium 110, Carbohydrate 56, Fiber 0.3, Sugar 28.1, Protein 19.9
COCONUT TAPIOCA PUDDING
Tembleque, Puerto Rican pudding. I found this recipe in Every Day with Rachael Ray. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat. Let cool for 2 minutes.
- Strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.
- In the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes.
- Whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat.
- Remove from the heat and stir in the vanilla.
- Transfer to a medium bowl. Press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled.
- Serve with the mango.
Nutrition Facts : Calories 725.7, Fat 32.3, SaturatedFat 27.6, Cholesterol 68.9, Sodium 139, Carbohydrate 106.7, Fiber 0.3, Sugar 99, Protein 5.1
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.
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