Saturday, April 20, 2013

Coconut Tapioca Pudding With Mango and Lime

Coconut Tapioca Pudding With Mango and Lime
Tapioca pudding brings back memories of my childhood.  My mother made Tapioca pudding once a week.  I had my bowl of Tapioca topped with whipped cream and a maraschino cherry.  Delicious.  I found a  recipe for this delicious pudding that had mangoes and lime.  The pudding also had coconut milk in it.  I decided to give it a try.  Instead of using quick tapioca, this recipe called for small pearl tapioca.  As the pudding was cooling, I put plastic flush against the pudding so no skin would form.    The mango and lime combination  was delicious.  I was tempted to eat the fruit and serve the tapioca with whipped cream and a maraschino cherry, but I resisted.  The pudding was delicious e pudding was delicious.  It was a nice and easy dessert to prepare for a week night meal or for company
Small Pearl Tapioca

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Coconut Tapioca Pudding With Mango and Lime
From Food And Wine

Ingredients:

1/2 cup small pearl tapioca
2 1/2 cups whole milk
1/2 vanilla bean, halved lengthwise and seeds scraped
Kosher  salt
1 (14-ounce) can unsweetened coconut milk
2 large egg yolks
3 tablespoons sugar
2 cups peeled and diced mango
1 tablespoon finely grated lime zest
2 tablespoons fresh lime juice

Directions:

1. In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt.  Bring to a simmer over moderate heat and cook whisking occasionally, until the tapioca is translucent and tender, about 20 minutes.  Whisk in the coconut milk.
2. In a small bowl, whisk the egg yolks with the sugar.  Gradually whisk in half of the warm tapioca in a steady stream.  Continue whisking and pour the egg yolk mixture back into the saucepan.  Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes.  Transfer the pudding to a bowl and let cool to room temperature.  Discard the vanilla bean.
3. In a medium bowl, combine the mango, lime zest and juice.  Transfer half to a food processor and puree until smooth.  Stir the puree into the diced mango.  Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit.  Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving.

Make Ahead: The assembled puddings can be refrigerated overnight.  Let them stand at room temperature for about 30 minutes before serving.

Makes 4 servings



6 comments:

  1. Yummy! This sounds like a great summer dessert :)

    Happy Blogging!
    Happy Valley Chow

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  2. Geraldine, this pudding with small pearl tapioca and the lovely addition of mango and lime sounds so refreshing, just perfect springtime fare!

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  3. I love tapioca pudding…in fact I just made some yesterday. However, yours sounds so yummy with the coconut milk and mango!

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  4. I've never had tapioca pudding before, but it looks incredibly good and beautiful 1

    ReplyDelete