Best 3 Coconut Tapioca With Pineapple Mango And Lime Recipes

COCONUT TAPIOCA WITH PINEAPPLE, MANGO, AND LIME

Steps:

• 1. In a small saucepan, combine the milk, coconut milk, and vanilla and bring to a gentle simmer over medium-low heat. Stir in the tapioca, decrease the heat to low, and cook, stirring occasionally, for about 30 minutes, or until the tapioca is softened. The tapioca will become translucent and will no longer have a white center when it is fully cooked.
• 2. Meanwhile, put the pineapple (either fresh or canned with juice) and the apple juice concentrate in a medium saucepan and bring to a boil over medium-high heat. Using a small paring knife, split the vanilla bean in half lengthwise, and scrape the seeds into the juice.
• 3. Decrease the heat to medium-low and simmer the juice and fruit for 20 to 25 minutes, or until the juice becomes thick and syrupy. It will thicken up and boil a little slower as it reduces. Watch out that it does not over-boil or burn; you may need to decrease the heat as it thickens. Remove from the heat and strain the pineapple from the juice. Put the pineapple in a bowl and refrigerate until chilled.
• 4. Remove the tapioca from the heat and stir in the reduced juice and the salt. Transfer the tapioca mixture to a bowl, cover lightly with plastic wrap, and refrigerate until it cools completely, at least 3 hours or up to overnight.
• 5. Right before serving, fold about half of the diced mango and the lime juice into the tapioca. Divide the pudding evenly into clear glasses. Fold the remaining mango into the reserved chopped pineapple. Spoon the fruit on top of the pudding to cover in an even layer. Garnish with a little grated lime zest. Serve immediately.

COCONUT TAPIOCA

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.

CARAMELIZED MANGO-LIME TAPIOCA

Steps:

• Stir milk, sugar, tapioca, eggs, lime peel and salt in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium-high heat until mixture thickens and just comes to boil, about 10 minutes. Transfer pudding to large bowl. Lay plastic wrap directly on surface of pudding and cool to lukewarm. Mix in vanilla. (Can be prepared 1 day ahead. Cover and refrigerate. Stir to loosen before continuing.)
• Preheat broiler. Divide mango among eight 3/4-cup ramekins or custard cups. Spoon pudding atop mango, dividing equally. Smooth tops with spatula. Sprinkle 2 teaspoons brown sugar evenly over each pudding. Let stand until sugar begins to melt, about 10 minutes. Broil until sugar bubbles all over, watching closely and turning frequently, about 4 minutes. Serve warm.