Coconut Lemongrass Tapioca With Caramelized Citrus Recipes

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COCONUT TAPIOCA



Coconut Tapioca image

Provided by Food Network

Categories     dessert

Time 40m

Number Of Ingredients 7

3 cups unsweetened coconut milk, plus more for serving
3/4 cup water
3 tablespoons regular tapioca, rinsed
3-4 regular bananas (about 1 1/2 pounds)
3/4 cup sugar
1/2 teaspoon salt
3 tablespoons sesame seeds

Steps:

  • Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes transulent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lenghtwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more. Remove from the heat. While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3 times to release their flavor. Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side.

COCONUT TAPIOCA



Coconut Tapioca image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Number Of Ingredients 0

Steps:

  • Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.

COCONUT TAPIOCA WITH PINEAPPLE, MANGO, AND LIME



Coconut Tapioca With Pineapple, Mango, And Lime image

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

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

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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