A sprinkle of coconut on top of this creamy tapioca adds a texture contrast. Stir continually as the tapioca cooks to prevent the custard from scorching.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2009
MethodOn baking sheet, toast coconut in 350°F (180°C) oven, stirring occasionally, until golden, about 5 minutes; set aside.
In saucepan, heat together cream, orange rind and cloves over medium-high heat until tiny bubbles form around edge. Remove from heat; cover and let stand for 30 minutes. Discard orange rind and cloves.
In large bowl, whisk together eggs, sugar and salt; stir in tapioca. Gradually whisk in cream mixture.
Return to saucepan over medium-low heat; simmer, stirring constantly, until thick enough to coat back of spoon and tapioca is puffed and translucent, about 20 minutes.
Scrape into bowl; place plastic wrap directly on surface. Let cool for 30 minutes; refrigerate until cold, about 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serve sprinkled with coconut.
Nutritional facts Per each of 6 servings: about
- Sodium 188 mg
- Protein 7 g
- Calories 313.0
- Total fat 14 g
- Potassium 61 mg
- Cholesterol 115 mg
- Saturated fat 9 g
- Total carbohydrate 35 g
- Iron 4.0
- Folate 4.0
- Calcium 22.0
- Vitamin A 2.0