Green Tapioca Coconut Cream Cups Recipes

GREEN TAPIOCA & COCONUT CREAM CUPS

Steps:

• Add dry tapioca balls in a pot, and cover with water.
• Turn on medium to high heat, and wait until the water comes to a boil.
• Watch closely, so as not to let the tapioca get mushy.
• When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
• In another medium sized pot, add the coconut milk (and or cream).
• Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
• Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
• To make things easier, place the muffin cups in a muffin tin.
• Fill each cup with about 1" of tapioca.
• Follow by topping each with another 1" of coconut pudding.
• Set tray in the refrigerator to cool (this will also let the coconut cream further set).
• Serve when you can no longer resist staring at them!

COCONUT TAPIOCA

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.

TAPIOCA PUDDING WITH TENDER COCONUT

Steps:

• Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
• Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.

TAPIOCA PUDDING WITH COCONUT CREAM AND PALM-SUGAR SYRUP

Steps:

• Make pudding:
• Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly. Gently boil, stirring frequently, 5 minutes.
• Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.
• Add 3 cups cold water to tapioca, then drain in a large sieve. Transfer tapioca to a large bowl. Add cold water to cover by 2 inches and swirl tapioca to remove excess starch. Drain tapioca in sieve and repeat rinsing. Drain tapioca again and divide among 6 serving dishes. Chill, loosely covered, 10 minutes, or until set.
• Make syrup:
• Tear pandan leaf into strips and tie strips together in a knot. Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes. Discard pandan and pour syrup through a fine sieve into a small bowl. Cool to room temperature.
• Make coconut cream:
• Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom. Whisk ‚ cup coconut cream until smooth, whisking in 1 to 1‚ tablespoons thin coconut liquid if necessary to get a pourable consistency. Drizzle some of syrup over tapioca and top with some coconut cream. Serve remaining syrup and cream on the side.

COCONUT TAPIOCA PUDDING

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

GREEN TEA TAPIOCA

Steps:

• Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.
• Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.
• Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.
• While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.
• Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.).
• Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.
• Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.