Best 2 Tropical Tapioca Recipes

COCONUT AND PALM SUGAR SYRUP WITH TAPIOCA, TROPICAL FRUIT, AND SHAVED ICE

Steps:

• Bring 8 cups water to a boil in a 2-quart saucepan and add tapioca, stirring constantly. Gently boil, stirring occasionally, until tapioca is almost completely translucent, 40 minutes to 1 1/2 hours, depending on size of tapioca.
• Remove from heat and let tapioca stand, covered, until completely translucent, 45 minutes to 1 1/2 hours, depending on size.
• While tapioca is standing, bring sugar, a pinch of salt, and remaining 1/4 cup water to a simmer in a small heavy saucepan, stirring until sugar is dissolved. Simmer syrup until slightly thickened, about 5 minutes.
• Scoop out 3/4 cup (total) of thick layer of coconut cream from tops of cans (reserving remainder for another use) and whisk into syrup until combined well. Chill syrup until cold, about 1 hour.
• Add 3 cups cold water to translucent tapioca, then drain in a sieve. Transfer tapioca to a large bowl filled halfway with cold water, swirl, and then drain in sieve. (This removes excess starch.)
• Spoon 3 tablespoons syrup into each of 4 glasses (there will be some left over), then divide fruit and tapioca among them. Top with shaved ice.
• *Available at Asian markets and Uwajimaya (800-889-1928).

TROPICAL TAPIOCA

Steps:

• Shake can of coconut milk well. Pour coconut milk into a 1-quart measure. Add whole milk to make 3 cups. Pour milk into a saucepan and add tapioca, sugar and egg. Stir gently just to combine, then let set 5 minutes.
• Over medium heat, bring tapioca mixture slowly to a full boil, stirring constantly with a rubber or wooden spatula. At the boil, remove from heat. Fold in fruit of choice. Pour into ramekins, dessert bowls, or lidded containers. Cool 20 minutes.
• Stir tapioca well in each container, then chill. Tapioca will thicken as it cools.