Coconut Tapioca with Raspberry Rhubarb Compote
When served in parfait glasses, this gluten-free dessert seems extra special. You'll find pasteurized egg whites in cartons in the egg section of the supermarket.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: About | - |
| cal | 381 |
| pro | 7 g |
| total fat | 13 g |
| sat. fat | 9 g |
| carb | 61 g |
| fibre | 3 g |
| chol | 87 mg |
| sodium | 94 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 6% |
| vit A | 10% |
| vit C | 30% |
| folate | 9% |
-
1 can (398 mL) light coconut milk
2 cups (500 mL) 10% cream or milk
1 tsp (5 mL) grated orange rind
2 eggs
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) vanilla
Pinch salt
1/2 cup (125 mL) large pearl tapioca
1/4 cup (50 mL) pasteurized egg whites
Raspberry Rhubarb Compote:
2 cups (500 mL) frozen chopped rhubarb
2 cups (500 mL) frozen raspberries
2/3 cup (150 mL) granulated sugar
1 strip (1 inch/2.5 cm wide) orange rind
1/2 cup (125 mL)orange juice
Preparation:
In large pot, heat coconut milk, cream and orange rind over medium-high heat until tiny bubbles form around edge.
Meanwhile, in large bowl, whisk together eggs, 1/4 cup (50 mL) of the sugar, vanilla and sa< stir in tapioca.
Slowly whisk in cream mixture. Return to pan; simmer over medium-low heat, stirring constantly, until thick enough to coat back of spoon and tapioca is puffed and translucent, about 20 minutes. Scrape into bowl and place plastic wrap directly on surface; refrigerate until cold, about 2 hours.
In small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold into tapioca. (Make-ahead: Refrigerate for up to 24 hours.)
Raspberry Rhubarb Compote: In saucepan, bring rhubarb, raspberries, sugar, orange rind and orange juice to boil; reduce heat and simmer for 15 minutes. Discard orange rind. Let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Serve over tapioca.
Meanwhile, in large bowl, whisk together eggs, 1/4 cup (50 mL) of the sugar, vanilla and sa< stir in tapioca.
Slowly whisk in cream mixture. Return to pan; simmer over medium-low heat, stirring constantly, until thick enough to coat back of spoon and tapioca is puffed and translucent, about 20 minutes. Scrape into bowl and place plastic wrap directly on surface; refrigerate until cold, about 2 hours.
In small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold into tapioca. (Make-ahead: Refrigerate for up to 24 hours.)
Raspberry Rhubarb Compote: In saucepan, bring rhubarb, raspberries, sugar, orange rind and orange juice to boil; reduce heat and simmer for 15 minutes. Discard orange rind. Let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Serve over tapioca.
Source
Canadian Living Holiday Best: 2005
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For more ideas on cooking with Real Cream, click here |
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