Dessert

Tapioca Pudding with Pineapple and Coconut

Name: Tapioca Pudding with Pineapple and Coconut
Total time: 60 min
Yield: 4 servings
Ingredients: 200ml / 6.8 fl oz. coconut milk; 2 egg yolks; 250ml / 8.5 fl oz. full milk; 2 tsp honey (or to taste); 1 lime; 250gr / 8.8 oz. diced pineapple; A pinch of salt; 1 tbsp sugar; 65gr / 2.3 oz. of pearl tapioca (the smaller pearls); 1 vanilla pod

20 May 2024

Not yet ratedRate Recipe

Total Time60 Mins

Serves4

Per Serving$2.38

This tapioca pudding with pineapple and coconut is a delicious and refreshing dessert that's perfect for any occasion. The combination of creamy tapioca pudding, sweet pineapple, and coconut milk creates a tropical flavor that will transport you to a sunny beach. This recipe is not only delicious but also gluten-free and vegetarian-friendly, making it an inclusive option for various dietary preferences.

Gluten Free Vegetarian Dessert Eggs Coconut Pineapple

Method:

1
The place to start is with the tapioca, the pudding is a custard. So, in a heavy bottomed saucepan add the full milk, salt, tapioca, the seeds from the vanilla pod, and the empty vanilla pod. Bring this mix to a gentle simmer and stir occasionally. Do this until the tapioca is translucent and tender, this takes about 20 minutes. When cooked, stir in the coconut milk.While the tapioca mix is cooking you can whisk the egg yolks and sugar together in a bowl - quite big as it has to hold half of your tapioca mix too.
2
Mix the egg and sugar together until the color lightens.Taking your cooked tapioca mix from the heat, pour half of it into the bowl with the eggs and sugar, whisk together using a metal hand whisk. Then pour this back into the pan and place on a medium heat.On a medium heat keep whisking until the mix thickens, this takes about 5 minutes or so. It is important not to use too high a heat as the eggs will scramble. The mix will not become really thick, the chilling process with thicken it further. I like to check the sweetness level at this stage, you can add a little more sugar if you wish, but if you do, stir it through until it dissolves. Put your tapioca pudding in a clean, cool bowl, remove the vanilla bean and set aside to cool. When it has cooled, cover with cling film and put in the fridge.Now for the pineapple.
3
Combine the fruit with the honey, lime juice and most of the zest. Keep back a little lime zest to dress.
4
Place half of the mix in a food processor and blend until smooth.
5
Transfer this back into the bowl with the rest of the pineapple and stir together check the flavour and add more honey or lime if you wish.Once your tapioca has chilled, place some of the pineapple mix in the bottom of your serving dishes, then add the tapioca and top with a little pineapple and some lime zest to finish.

About this recipe

The process of making this pudding is quite simple and involves cooking the tapioca pearls until they become tender and translucent. Meanwhile, you'll prepare a custard by whisking together egg yolks and sugar, which is then combined with the cooked tapioca. The addition of coconut milk enhances the tropical flavor, while a touch of vanilla and a pinch of salt round out the flavors beautifully.

To complement the creamy pudding, a pineapple mixture is created by combining diced pineapple with honey, lime juice, and zest. Blending half of this mixture gives it a smoother consistency, adding a lovely contrast in textures. Once the pudding has chilled, it's time to assemble your dessert by layering the pineapple and pudding in serving dishes, creating a visually appealing and tasty treat.

Whether you're looking for a unique dessert to impress your guests or simply want to indulge in a tropical treat, this tapioca pudding with pineapple and coconut is sure to satisfy your cravings. It's a delightful way to end any meal and will leave your taste buds wanting more!

Adapted from Foodista

Kit For This Recipe

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