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Food + Drink Recipes

Fruity Coconut Tapioca Recipe

Published May 24, 2019 by

This fruity coconut tapioca, inspired by travels to London, is perfect for a light breakfast or not-too-sweet dessert.

By Chrissy Barua

Last month, a friend and I impulsively took advantage of an airline sale and ended up in London for the weekend. People scoffed at going so far for a mere four days, but I argue that a non-direct flight to California would take just as long, if not longer! Our plan for the weekend was simple: eat, walk and eat some more, with a stop at the theater to see “Waitress” and a Champagne-filled boozy brunch. We succeeded on all counts (and racked up almost 40 miles for the weekend!), making us think that we needed to take advantage of airline sales direct from Detroit more often.

The inspiration for this recipe comes from the aforementioned boozy brunch at Scarlett Green, an Australian-themed place tucked into a corner in Soho. The bright interior was complemented by the sunny skies that blessed our stay. With a choice of sweet and savory, my sweet selection was a coconut yogurt tapioca, topped with poached rhubarb and crunchy almonds. I adapted the recipe for here stateside and substituted a raspberry puree for the rhubarb. The result was a perfectly light breakfast option, or a not-too-sweet dessert.  One thing to note is that for texture purposes, you’ll need to use the pearl tapioca, not instant. Trust me when I say it’s worth the wait.

Fruity Coconut Tapioca

tapiocaChrissy Barua for SEEN

Serves 4

Total time:  2 hours, plus an overnight

INGREDIENTS

¼ cup small pearl tapioca

1 ¼ cup 2% milk

2 tablespoons granulated sugar

½ teaspoon vanilla extract

5 ounce coconut yogurt

1 cup fresh raspberries, pureed

¼ cup toasted coconut

¼ cup toasted slivered almonds

DIRECTIONS

Soak the pearl tapioca overnight per package instructions.

To the bowl of a slow cooker, add the drained tapioca, milk and sugar. Cook over high heat for one hour until most of the liquid has dissolved. Stir in the vanilla extract. Cover with plastic wrap pressed directly on the tapioca, and refrigerate for 30 minutes.

Once the tapioca has chilled, mix in the coconut yogurt. Divide tapioca into four bowl or plates. Garnish with pureed raspberries, toasted coconut and sliced almonds.

Chrissy Barua

Chrissy Barua is the author of her food and travel blog “The Hungary Buddha Eats the World,” a global culinary journey she started over six years ago in an attempt to make everyday food as interesting as the food she eats on her travels. She collects recipes from anywhere she can find: in-flight magazines, newspapers, books or, if she’s lucky, a grandmother willing to share a family secret. In real life, she’s an attorney based in Ann Arbor and spends her days supporting the basic sciences at the University of Michigan. She moonlights as a recipe developer for various online sources and is always dreaming of where to take her next vacation. Follow her antics on Instagram at@thehungarybuddha, and check out her website thehungarybuddha.com for recipes, tips, tricks and travel adventures.

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