Coconut Tapioca with Vanilla and Rum
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
5
Description
Coconut Tapioca with Vanilla and Rum
Ingredients
- Tapioca - ⅓ cup
- Whole egg - 3 pieces
- Coconut Milk - 2 cups
- Sugar - ½ cup
- Ocean salt - ¼ teaspoon
- Vanilla Pod - 1 piece
- Rum - 1 tablespoon
- Unsweetened shredded coconut - ¼ cup
- Milk - 1 cup
Step by Step guide
Step 1
Soak the tapioca in 1 cup of room temperature milk for 1 hour.
Step 2
Whisk the yolks with sugar and a pinch of salt until pale yellow.
Step 3
Cut the vanilla pod in half. Carefully scrape out the vanilla seeds with a sharp knife.
Step 4
Heat a non-stick skillet, place the shredded coconut on a dry surface, and toast over low heat, stirring constantly, until golden brown.
Step 5
Combine the slightly swollen tapioca and coconut milk in a cast-iron pot. Stir in the whipped egg mixture. Add the vanilla seeds and the vanilla pod.
Step 6
Place the pot over medium heat and bring the mixture to a boil, stirring constantly for about 15 minutes. Reduce the heat to low, stir in the rum, and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, slower. The tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time has elapsed, remove the pot from the heat and let it cool. Remove the vanilla pod for future use. Stir in the toasted shredded coconut.
Step 7
Serve the tapioca either warm or cold; to serve cold, distribute the tapioca into dessert cups, chill in the refrigerator, and serve as a dessert.
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