Tapioca and Coconut Milk Dessert

Now that the weather is getting warmer (actually got to go swimming yesterday. . .water temperature was 84 degrees), I'm looking forward to cool salads and desserts (of course, I'll never pass up a slice of cake).  No doubt, we're entering the season of outdoor eating.

As the potlucks and gatherings ramp up, consider making this refreshing dessert, especially if you want something to complement fruit.  This dessert can be made ahead of time, and can be easily increased or decreased by varying the amount of fruit.

I love this with mango (as pictured), but when mango is not in season, I usually have The Help make a fruit salad:  melon, orange supremes, apples, maraschino cherries, grapes (I won't eat), blueberries, strawberries, etc.  The juice that comes out in the process of making orange supremes is enough to keep the apples from turning brown.

Purple Okinawan sweet potato can be substituted for fruit.  Steam a small sweet potato until soft, then peel and dice. 

I like this dessert on the thick side (like the pictures), but some people prefer it to be more soup-like.  If you prefer more of a soup instead of a pudding, add a few ice cubes to the tapioca before transporting.  The ice cubes will keep things nice and cold until serving time.  If you're in a hurry to thin the tapioca, use ice chips instead of ice cubes. 

click on recipe title for printable recipe
Tapioca and Coconut Milk Dessert

     7 c water

     1 c tiny pearl tapioca (size of pin head)

     1 1/2 c sugar

     1 can (13.5 oz) coconut milk

     fresh fruit or cooked purple sweet potato, diced into 1/2" pieces

Bring water to a rolling boil.  Add tapioca.  Reduce heat to simmer, cover, and cook for 30 minutes.  Turn off heat and let stand for 20 minutes.  Add sugar.  Cool for an hour.  Add coconut milk.  Refrigerate overnight.  Just before serving, combine with fruit (and juice) or sweet potato.

Now that the weather is getting warmer (actually got to go swimming yesterday. . .water temperature was 84 degrees), I'm looking forward to cool salads and desserts (of course, I'll never pass up a slice of cake).  No doubt, we're entering the season of outdoor eating.

As the potlucks and gatherings ramp up, consider making this refreshing dessert, especially if you want something to complement fruit.  This dessert can be made ahead of time, and can be easily increased or decreased by varying the amount of fruit.

I love this with mango (as pictured), but when mango is not in season, I usually have The Help make a fruit salad:  melon, orange supremes, apples, maraschino cherries, grapes (I won't eat), blueberries, strawberries, etc.  The juice that comes out in the process of making orange supremes is enough to keep the apples from turning brown.

Purple Okinawan sweet potato can be substituted for fruit.  Steam a small sweet potato until soft, then peel and dice. 

I like this dessert on the thick side (like the pictures), but some people prefer it to be more soup-like.  If you prefer more of a soup instead of a pudding, add a few ice cubes to the tapioca before transporting.  The ice cubes will keep things nice and cold until serving time.  If you're in a hurry to thin the tapioca, use ice chips instead of ice cubes. 

click on recipe title for printable recipe
Tapioca and Coconut Milk Dessert

     7 c water

     1 c tiny pearl tapioca (size of pin head)

     1 1/2 c sugar

     1 can (13.5 oz) coconut milk

     fresh fruit or cooked purple sweet potato, diced into 1/2" pieces

Bring water to a rolling boil.  Add tapioca.  Reduce heat to simmer, cover, and cook for 30 minutes.  Turn off heat and let stand for 20 minutes.  Add sugar.  Cool for an hour.  Add coconut milk.  Refrigerate overnight.  Just before serving, combine with fruit (and juice) or sweet potato.