THAI TAPIOCA PUDDING RECIPE – FOOD.COM
Total time: 45 minutes
Prep time: 45 minutes
Yield: 6 serving(s)
|1 cup small thai tapioca|
|8 cups cool water, divided use|
|3 cups coconut milk (Mae Ploy brand recommended)|
|1 cup sugar|
|1/2 teaspoon salt|
- Rinse tapioca in cool tap water. Drain.
- Place in saucepan with 6 cups water.
- Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
- Drain and rinse.
- Combine coconut milk and 2 cups water in a clean saucepan.
- Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
- Add sugar and salt, stirring until sugar is dissolved.
- Remove from heat.
- Taste and add more sugar or salt as needed.
- Let mixture sit in saucepan for 30 minutes.
- Pour into dessert glasses and serve warm. Serves 8.
- Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.
Calories 748, FatContent 24.1, SaturatedFatContent 22.9, CholesterolContent 0, SodiumContent 257.1, CarbohydrateContent 134.6, FiberContent 0.5, SugarContent 110.3, ProteinContent 1.8
THAI TAPIOCA PUDDING | THAI KITCHEN
Provided by: Thai Kitchen
Prep time: 5 minutes
Cook time: 20 minutes
|1/2 cup small pearl tapioca|
|1 1/2 cups water|
|1 can (13.66 oz) Coconut Milk|
|1/3 cup sugar|
|1/8 tsp salt|
|Mango slices or lychee (optional)|
- RINSE tapioca in sieve or strainer under cold water 15 to 20 seconds.
- BRING water to boil in small saucepan. Add tapioca; cook 10 to 12 minutes on medium heat until tapioca is translucent, stirring frequently to avoid sticking. Stir in coconut milk, sugar and salt. Reduce heat to low; simmer 5 to 7 minutes or until pudding thickens slightly, stirring frequently.
- LET stand 20 minutes. Serve warm or refrigerate until chilled. Serve with mango slices or lychee, if desired.
COCONUT TAPIOCA WITH PINEAPPLE, MANGO, AND LIME RECIPE …
Provided by: Joanne Chang
Yield: Serves 4 or 5
|480 g/2 cups whole milk|
|One 380-g/13.5-oz can unsweetened coconut milk|
|2 tsp vanilla extract|
|80 g/1/2 cup small pearl tapioca|
|1/4 pineapple, peeled, cored, and cut into small dice, or one 225-g/8-oz can pineapple chunks, in their own juices, chopped into smaller pieces|
|One 335-g/12-oz can frozen apple juice concentrate, thawed|
|1 vanilla bean|
|1/4 tsp kosher salt|
|1 large or 2 small mangoes, peeled, pitted, and diced|
|Finely grated zest and juice of 1 lime|
- 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.
COCONUT TAPIOCA PUDDING – THE JOY-FILLED KITCHEN
Provided by: The Joy Filled Kitchen
Prep time: 180 minutes
Cook time: 30 minutes
|1 cup small pearl tapioca, (not granulated or quick cooking)|
|1 can coconut milk|
|2 cups milk|
|¾ cup granulated sugar + ½ tablespoon (for egg whites)|
|¼ teaspoon salt|
|1 eggs yolk,|
|2 teaspoons coconut extract ((or instead you can use 1 teaspoon of vanilla extract))|
|mango or other fresh fruit|
|shredded or shaved coconut, toasted, (see notes) ((optional))|
|Shaved chocolate ((optional))|
- In a small bowl, soak 1 cup small tapioca pearls in one can of coconut milk. Stir and let sit on the kitchen counter for 3 hours (no need to refrigerate), stirring occasionally.
- After letting the tapioca soak, pour it into a medium saucepan. Add to the tapioca mixture, 2 cups of milk, ¾ cup sugar, salt, and egg yolk. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture is simmering (do not boil), turn down the heat to medium-low and simmer for 10 to 15 minutes, stirring constantly to keep milk from scalding.
- Carefully taste-test the tapioca to be sure the pearls are soft and no longer chewy. If the tapioca pearls are still chewy, cook for an additional 5 minutes and check again. When the tapioca is done, remove it from the heat and let it cool for 15 minutes.
- While the tapioca is cooling, beat the egg whites with 1 tablespoon sugar until stiff peaks form.
- Stir the coconut extract into the tapioca and gently fold in the egg whites until completely incorporated.
- Serve warm or chilled for 4 hours in the refrigerator. To serve, divide tapioca into individual bowls and top with fresh mango or fresh fruit of your choice. Garnish with toasted coconut or shredded chocolate (optional).