COCONUT TAPIOCA WITH PINEAPPLE, MANGO, AND LIME
Provided by Joanne Chang
Categories Milk/Cream Dessert Vegetarian Kid-Friendly Low/No Sugar Coconut Mango Spring Summer Healthy Apple Juice Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4 or 5
Number Of Ingredients 10
Steps:
- 1. In a small saucepan, combine the milk, coconut milk, and vanilla and bring to a gentle simmer over medium-low heat. Stir in the tapioca, decrease the heat to low, and cook, stirring occasionally, for about 30 minutes, or until the tapioca is softened. The tapioca will become translucent and will no longer have a white center when it is fully cooked.
- 2. Meanwhile, put the pineapple (either fresh or canned with juice) and the apple juice concentrate in a medium saucepan and bring to a boil over medium-high heat. Using a small paring knife, split the vanilla bean in half lengthwise, and scrape the seeds into the juice.
- 3. Decrease the heat to medium-low and simmer the juice and fruit for 20 to 25 minutes, or until the juice becomes thick and syrupy. It will thicken up and boil a little slower as it reduces. Watch out that it does not over-boil or burn; you may need to decrease the heat as it thickens. Remove from the heat and strain the pineapple from the juice. Put the pineapple in a bowl and refrigerate until chilled.
- 4. Remove the tapioca from the heat and stir in the reduced juice and the salt. Transfer the tapioca mixture to a bowl, cover lightly with plastic wrap, and refrigerate until it cools completely, at least 3 hours or up to overnight.
- 5. Right before serving, fold about half of the diced mango and the lime juice into the tapioca. Divide the pudding evenly into clear glasses. Fold the remaining mango into the reserved chopped pineapple. Spoon the fruit on top of the pudding to cover in an even layer. Garnish with a little grated lime zest. Serve immediately.
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Philip Jackson
[email protected]This recipe is not worth your time or money.
Ahmad Hammad
[email protected]I followed the recipe exactly but my dessert didn't turn out as expected.
Sarko Mhamad
[email protected]This dish was a bit too bland for my taste.
Dipak Mahato
[email protected]I'm not a big fan of coconut, but I still enjoyed this dessert.
AJITH DAU
[email protected]Overall, I thought this was a good recipe, but I would probably make some changes to it next time.
Nebiola Toppin
[email protected]This recipe was a bit too complicated for me, but I'm sure it would be great if I had more experience cooking.
Ijaz Hussian
[email protected]I had some trouble finding some of the ingredients, but I was able to substitute them with other things I had on hand.
LEVI ZAONYT
[email protected]I thought the tapioca pearls were a bit too chewy, but the overall flavor of the dish was good.
Muhammed Ateeq
[email protected]The coconut tapioca was a little too sweet for my taste, but I still enjoyed it.
Irfan Qasim
[email protected]I love the vibrant colors of this dish.
Mahim Arafat
[email protected]I made this for my family and they all raved about it.
MD Atikur Islam
[email protected]This dessert is perfect for a summer party or potluck.
Benjamin Martin
[email protected]I followed the recipe exactly and it turned out perfectly.
Tuli Tuli
[email protected]I would definitely recommend this recipe to anyone who loves coconut, fruit, and tapioca.
Sharika Sharmin
[email protected]This dessert was a bit time-consuming to make, but it was definitely worth the effort.
Kingston Vinson
[email protected]The sweetness of the pineapple and mango balanced perfectly with the tartness of the lime.
Abby Corona
[email protected]I've never had tapioca before, but I loved the texture and flavor in this dish.
Cody Pearson
[email protected]This coconut tapioca dessert was a delightful treat! The combination of coconut, tapioca, pineapple, mango, and lime was simply irresistible.