Fruity Tapioca Recipes

Steps:

• Mix all ingredients in medium saucepan. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
• Cool 20 min. (Pudding thickens as it cools.) Stir pudding. Serve warm or chilled.

Steps:

• In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes. , Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving.

Steps:

• Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
• Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
• Spoon tapioca over strawberries. Chill until cold, about 15 minutes.

Steps:

• Make panna cotta: Bring 1 cup coconut milk and the cream to a simmer in a medium saucepan over medium-low heat. Remove from heat, and add ginger. Cover, and let steep 30 minutes. Pour mixture through a fine sieve into a clean medium saucepan; discard ginger.
• Sprinkle 1 teaspoon gelatin over 1 1/2 tablespoons cold water in a small bowl, and let stand 2 minutes to soften. Whisk gelatin mixture and 1/4 cup sugar into coconut-milk mixture. Cook over medium heat, stirring, until sugar and gelatin have dissolved. Pour 1/2 cup panna cotta into each of six glasses. Refrigerate until firm, about 2 1/2 hours.
• Make gelee: Sprinkle remaining 3/4 teaspoon gelatin over passion-fruit juice in a small saucepan; let stand 2 minutes to soften. Whisk in 1 teaspoon sugar. Cook over medium-low heat, stirring, until gelatin and sugar have dissolved. Pour through a fine sieve into a glass measuring cup; let cool, about 10 minutes. Pour 3 tablespoons gelee into each glass. Refrigerate until firm, about 1 1/2 hours.
• Meanwhile, make tapioca: Tie cardamom, peppercorns, and bay leaf in a square of cheesecloth to make a bouquet garni. Bring whole milk and remaining cup coconut milk to a simmer in a medium saucepan over medium-low heat. Add bouquet garni, remaining 1/2 cup sugar, and the tapioca; bring to a simmer over medium heat, stirring. Continue to cook, stirring often, until tapioca pearls are tender, 35 to 40 minutes (consistency will be loose). Discard bouquet garni. Cover tapioca; let cool to room temperature, or refrigerate until ready to serve.
• Just before serving, if you prefer a thinner tapioca, stir in up to 1/2 cup milk. Divide tapioca among glasses over gelee. Halve passion fruits, and spoon pulp and seeds over each parfait.

Steps:

• Mix tapioca, salt and fruit juice in a small saucepan.
• Let it stand for 5 minutes.
• Cook on medium heat stirring constantly until mixture comes to a full boil.
• Remove from heat (The pudding thickens as it cools).
• Cool 20 minutes, and stir.
• Top with corn flakes and fresh fruit for a yummy, healthy snack.
• You can have this warm or chilled-- I like it chilled!