Tapioca with Toasted Coconut
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 313313 cal |
| pro | 7 g7g pro |
| total fat | 14 g14g total fat |
| sat. fat | 9 g9g sat. fat |
| carb | 35 g35g carb |
| fibre | 1 g1g fibre |
| chol | 115 mg115mg chol |
| sodium | 188 mg188mg sodium |
| potassium | 61 mg61mg potassium |
| % RDI: | - |
| calcium | 2222 calcium |
| iron | 44 iron |
| vit A | 22 vit A |
| folate | 44 folate |
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 sweetened shredded coconut 3/4 cup sweetened shredded coconut
- 4 cups 5% cream 4 cups 5% cream
- 4 strips orange rind 4 strips orange rind
- 3 cloves 3 cloves or allspice berries
- 2 eggs 2 eggs
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1 pinch salt 1 pinch salt
- 1/3 cup small pearl tapioca 1/3 cup small 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 sa< 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.
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 sa< 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
- Keywords : Dessert; Bake; Simmer; Refrigerate/Chill; Coconut; Cream; Eggs; 400 calories;
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