Tapioca with Toasted Coconut
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 313 |
| pro | 7 g |
| total fat | 14 g |
| sat. fat | 9 g |
| carb | 35 g |
| fibre | 1 g |
| chol | 115 mg |
| sodium | 188 mg |
| potassium | 61 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 4 |
| vit A | 2 |
| folate | 4 |
- Portion size: 4 to 6
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.
Ingredients
- 3/4 cup 3/4cupsweetened shredded coconut
- 4 cups 4cups5% cream
- 4 strips 4stripsorange rind
- 3 3clovecloves or allspice berries
- 2 2eggeggs
- 1/3 cup 1/3cupgranulated sugar
- 1 pinch 1pinchsalt
- 1/3 cup 1/3cupsmall pearl tapioca
Preparation
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.
Source : Canadian Living Magazine: November 2009
