Rating: 3 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Fresh mango, papaya, and kiwi give this creamy tapioca pudding a tropical taste.

Tim Luym
This Story Originally Appeared On sunset.com

Gallery

Credit: Alex Farnum; Styling: Randy Mon

Recipe Summary

total:
1 hr 45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cook tapioca in 1 1/2 qts. boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer.

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  • Meanwhile, in another medium saucepan over medium heat, warm the coconut milk, 1 cup whole milk, the sugar, and vanilla bean, pressing bean gently to loosen seeds, until steaming, 6 to 8 minutes.

  • Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.

  • Let pudding cool, then chill, stirring occasionally, at least 1 1/4 hours. Remove vanilla bean and stir in more milk if pudding seems too thick.

  • Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.

  • *Find small pearl tapioca in a grocery store's baking aisle or Asian food aisle, or buy it at an Asian market. Get large-flake coconut at a natural-foods store and toast it in a 350° oven until light golden, 3 to 4 minutes.

  • Make ahead: Chill pudding up to 1 day.

  • Note: Nutritional analysis is per serving.

Chef's Notes

To add an over-the-top coconut note to this luscious dessert, chill it overnight to thicken, then thin it as chef Tim Luym does--with the water inside a fresh young coconut, sold at Asian markets. He also serves the pudding topped with vivid purple yam, but we've opted for easier-to-find fresh fruit.

Source

Poleng Lounge, San Francisco, CA

Nutrition Facts

412 calories; calories from fat 66%; protein 4.9g; fat 30g; saturated fat 26g; carbohydrates 36g; fiber 1g; sodium 107mg; cholesterol 8.5mg.
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