Coconut tapioca pudding shares a bowl with fresh papaya puree for a tasty and eye-appealing dessert.
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
- 1 cup canned unsweetened coconut milk, well stirred
- 3/4 cup milk
- 3 Tablespoons sugar
- 2 Tablespoons quick-cooking tapioca
- 1/2 teaspoon vanilla extract
- 2 medium ripe papayas (about 1-1/2 pounds)
- Fresh mint sprigs, for garnish
Preparation:
Combine the coconut milk, milk, sugar, and tapioca in a medium-size saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the tapioca is translucent and the mixture is slightly thickened, about 5 minutes. Do not overcook; the mixture will continue to set as it cools. Stir in the vanilla extract.Let the tapioca cool. Cover and refrigerate until it is well chilled, at least 1 hour.
Halve the papayas and remove the seeds. With a spoon, scoop out the flesh and place it in a blender or food processor. Process the papaya to a puree. (There should be about 2 cups of puree.) Cover and refrigerate until well chilled, at least 1 hour.
To serve, spoon the tapioca pudding into 1 side of each soup bowl, then add the papaya puree on the other side, forming a yin-yang pattern. Garnish with a mint sprig and serve at once.
Yield: 4 servings
Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
