Coconut Tapioca Pudding With Sliced Grapes Recipes

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.

Steps:

• Combine tapioca, milk, vanilla bean and seeds, and salt in a medium saucepan, and place over medium heat until steaming, about 3 minutes. Remove and discard vanilla bean.
• Combine eggs, sugar, and cream of coconut in a medium bowl, and whisk to combine. Whisking constantly, slowly add half of milk mixture. Return to pot, and stir to combine. Cook over medium heat, stirring frequently, until thick and puddinglike, about 7 minutes. Spoon pudding into four serving dishes, and set aside until ready to serve. Top with grapes and lime zest. This dish can be served warm or at room temperature, but the grapes and limezest should be added just before serving.

Steps:

• In a medium saucepan, lightly beat egg.
• Add coconut milk, milk, sugar, and tapioca, whisk to combine.
• Set aside, at least 5 minutes, until tapioca is slightly softened.
• Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
• Transfer mixture to a bowl, cover with plastic wrap.
• Let cool until no longer hot, about 30 minutes.
• Refrigerate until cold, 2 to 3 hours (or up to 3 days).
• Meanwhile, preheat oven to 350 degrees.
• Spread coconut in a single layer on a rimmed baking sheet.
• Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
• Just before serving, whisk pudding to loosen.
• Divide among four serving glasses or dishes.
• Top with pineapple and toasted coconut.

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.

Steps:

• In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cook over low heat, stirring constantly with a heatproof spatula to make sure the mixture isn't scorching on the bottom, until the pudding thickens and the tapioca pearls are completely cooked through and translucent, about 20 minutes. Remove from the heat.
• Briskly stir the egg yolks into the pudding, incorporating them quickly. Let cool for about 10 minutes. Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on medium speed until they form soft peaks. Fold the whipped egg whites into the pudding, then stir in the vanilla extract.
• The pudding can be served warm or cold. Spoon it into individual serving dishes and top with toasted coconut.
• A simple compote of fresh tropical fruit, such as cubes of banana, mangoes, papayas, and pineapple, tossed in brown sugar, is a perfect accompaniment to the pudding.
• Tapioca pudding will keep for 3 days in the refrigerator.
• Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.

Steps:

• 1. Put 2 cups of grape and 2 cups of water into a 4 qt. saucepan, add tapicoa and heat on medium heat, stirring constantly..When mixture starts to bubble, add remaining grape juice, and stir constantly, adding sugar, and vanilla.Cook till heated. Remove from heat, and let cool. The pudding will thicken as it cools. Great served with a dollop of whipped cream.
• 2. I have concord grapes on my back fence, and have canned and frozen many quarts of juice. I make grape jelly when ever I run low. A real treat. If you were here I would share some with you. Better than store bought!

Steps:

• In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
• Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
• Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
• Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

Steps:

• In a small pot, bring 3 cups of water to a boil and add 1/4 teaspoon of salt. Add the tapioca pearls and simmer gently over medium-low heat, stirring frequently until the tapioca is softened and almost all the way translucent, 12 minutes.
• Reduce the heat to low, cover the pot and allow the tapioca to steam and cook through completely, 4 minutes. Transfer to a bowl, cover it and refrigerate until ready to serve. You can prepare the tapioca up to 3 days in advance and store it in the refrigerator.
• Wash out the pot and pour in the coconut milk. Add the lemongrass, the ginger and 1 tablespoon maple syrup. Bring up to a simmer over medium heat. Remove from heat and zest the lime into the milk. Allow the infused milk to steep while you prepare the fruit and the caramel.
• Remove the tops and bottoms of the citrus by cutting the ends with a sharp knife so each fruit sits flat on your work surface. Cut the citrus peels off into strips, running your knife down the length of the fruit and carefully removing the white pith as you slice. Cut each fruit crosswise into 1/2-inch-thick rounds and remove any visible seeds.
• Make a caramel: Heat a large (12-inch) skillet over medium. Add the sugar and cook, stirring frequently, until the sugar melts and forms a light golden syrup, 5 to 7 minutes. Cook the syrup until deep golden brown, about 2 minutes more, lowering the heat slightly if necessary to avoid scorching. Stir in the remaining 3 tablespoons maple syrup, squeeze in the juice of the lime and add remaining 1/4 teaspoon of salt. Remove from heat and carefully add the fruit, a couple of pieces at a time, swirling the pan to coat the pieces in syrup. The hot syrup may bubble and splatter, so be careful here. If the caramel forms hard clumps around the citrus slices, return the skillet to heat over medium-low and continue to cook, swirling the caramel around the citrus pieces, until any hard clumps dissolve, 2 minutes.
• Using a fine mesh sieve, strain the coconut milk into a medium bowl, pressing down on the aromatics in the sieve before discarding.
• To serve, scoop a few spoonfuls of the tapioca into shallow bowls. Ladle the infused coconut milk over the top, add several slices of citrus and spoon in some of the caramel glaze. Drizzle with some maple syrup and garnish with the crushed pistachio, if using.

Steps:

• Combine all of the ingredients in a large saucepan and mix well. Cook over medium heat, stirring constantly, until the mixture comes to a boil, about 15 minutes. Remove from the heat and let cool at room temperature for 20 minutes, stirring once. Spoon into individual dishes and chill in the refrigerator until the tapioca sets, about 45 minutes.
• Top with whipped cream, and serve.