TAPIOCA PUDDING WITH COCONUT CREAM AND PALM-SUGAR SYRUP
Categories Dessert Coconut Summer Chill Tapioca Simmer Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
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.
CREAMY COCONUT MILK RICE PUDDING
This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!
Provided by awakenedone
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
- Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
- Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g
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
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 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.
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- Combine water and large-pearl tapioca in a 2-quart saucepan and allow to soak for at least 30 minutes, up to 2 hours. Tapioca pearls will partly fall apart.
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- Bring the milk mixture to a rolling boil over medium heat, making sure to stir constant to ensure that the milk doesn't burn to the bottom of the pan. stirring constantly.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed.
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