Tapioca with Toasted Coconut

By Rheanna Kish and The Canadian Living Test Kitchen

Tested Till Perfect

16 people added this to their Recipe Box

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 3/4cup cupsweetened shredded coconut
4 cups 5% cream 4 4cups cups5% cream
4 strips orange rind 4 4strips stripsorange rind
3 cloves 3 3clovecloves or allspice berries
2 eggs 2 2eggeggs
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1 pinch salt 1 1pinch pinchsalt
1/3 cup small pearl tapioca 1/3 1/3cup cupsmall 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.

Additional information :

Source : Canadian Living Magazine: November 2009

Keywords : Dessert; Bake; Simmer; Refrigerate/Chill; Coconut; Cream; Eggs;