Tapioca with Toasted Coconut

Author: Canadian Living

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

Ingredients

  • 3/4 cups sweetened shredded coconut
  • 4 cups 5% cream
  • 4 strips orange rind
  • 3 cloves
  • 3 allspice berries
  • 2 eggs
  • 1/3 cup granulated sugar
  • 1 pinch salt
  • 1/3 cup small pearl tapioca

Method

On 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

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tapioca with Toasted Coconut

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