Coconut Lemongrass Tapioca With Caramelized Citrus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT TAPIOCA (VEGAN)



Coconut Tapioca (vegan) image

A light and refreshing dessert that's perfect with any meal or summer entertainment.

Provided by Shiran

Number Of Ingredients 7

1/3 cup (60 g/2 oz) small pearl tapioca
2 2/3 cups (640 ml) coconut milk (or substitute some of it with whole milk or coconut cream)
1/3 cup (60 g/2 oz) granulated sugar
¼ teaspoon salt
½ teaspoon pure vanilla extract
Sliced fresh fruit such as mango (, melon, pineapple, lychee)
Coconut chips (, optional)

Steps:

  • Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
  • Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn't stick to the bottom. Once done, remove from heat and stir in vanilla.
  • Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
  • Serve with sliced fresh fruit/fruit puree and coconut chips if desired.
  • Tapioca is best the same day it's made, but will keep for up to 3 days in the fridge.

LEMONGRASS-SCENTED COCONUT RICE



Lemongrass-Scented Coconut Rice image

Provided by James Oseland

Categories     Rice     Side     Dinner     Coconut     Lemongrass     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

2 cups jasmine rice
3 thick stalks of fresh lemongrass, bruised and tied into knots
1-1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt
10 fresh or dried whole daun salam leaves (optional; see Cook's Note, below)

Steps:

  • 1. Place the rice in a 1-1/2- or 2-quart saucepan. Fill the pot halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice until the water becomes cloudy with the rice's surface starch, about 20 seconds. Be careful not to massage the rice aggressively-you don't want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with three more changes of water. The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so. The water need not run completely clear by the final rinse-slightly cloudy is fine. Leave the rinsed rice in the pot.
  • 2. To the rinsed rice, add the tied lemongrass, the cooking water, the coconut milk, the salt, and the daun salam leaves (if using). Stir well to combine, making sure that the lemongrass stalks and daun salam leaves are submerged in as much of the rice as possible.
  • 3. Place the pot over high heat and, stirring constantly with a large spoon to prevent the rice at the bottom of the pot from scorching or burning, bring the liquid to a rolling, noisy boil. Allow the rice to boil vigorously for fifteen seconds, continuing to stir constantly. (It's essential that you stir constantly, otherwise the fats and proteins in the coconut milk will cause the rice at the bottom of the pot to become gummy and stick together, which will ultimately lead to the final dish having a scorched or burned bottom layer.) Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Don't be tempted to lift or remove the lid during this time-you'll lose essential cooking steam if you do.
  • 4. Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additional 10 minutes.
  • 5. Open the pot and discard the lemongrass and daun salam leaves. Fold the rice over gently with a spoon, distributing the aromatic flavors which may be concentrated in pockets in the rice. Transfer the rice to a deep serving bowl, fluffing it gently with a fork and lifting it into a high, peaked mound. Serve hot or warm. (If serving the rice warm, keep it covered with aluminum foil until then.)

COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED CITRUS



Coconut-Lemongrass Tapioca With Caramelized Citrus image

Bouncy tapioca pearls, made from cassava, a West African staple, are paired with a soothing coconut-lemongrass broth and caramel-coated citrus slices. The fruit can easily be substituted with whatever is in season, such as raw persimmons, poached pears or caramelized apples. The crushed pistachios are optional but add a welcome pop of crunch and color. Serve as a comforting dessert or a casual midday snack.

Provided by Yewande Komolafe

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 teaspoon kosher salt (Diamond Crystal)
1 cup/190 grams small pearl tapioca
2 (13 1/2-ounce) cans full-fat coconut milk
1 stalk lemongrass (about 2 1/4 ounces), tough outer part discarded, roughly chopped and smashed
1 (1-inch) piece ginger, scrubbed and thinly sliced (14 grams)
1/4 cup maple syrup, plus more for drizzling
1 lime
3 1/2 pounds/1 1/2 kilograms mixed citrus fruits, such as oranges, blood oranges, tangerines and pink grapefruit
3/4 cup/138 grams granulated sugar
1/4 cup crushed pistachios (optional)

Steps:

  • In a small pot, bring 3 cups of water to a boil and add 1/4 teaspoon of salt. Add the tapioca pearls and simmer gently over medium-low heat, stirring frequently until the tapioca is softened and almost all the way translucent, 12 minutes.
  • Reduce the heat to low, cover the pot and allow the tapioca to steam and cook through completely, 4 minutes. Transfer to a bowl, cover it and refrigerate until ready to serve. You can prepare the tapioca up to 3 days in advance and store it in the refrigerator.
  • Wash out the pot and pour in the coconut milk. Add the lemongrass, the ginger and 1 tablespoon maple syrup. Bring up to a simmer over medium heat. Remove from heat and zest the lime into the milk. Allow the infused milk to steep while you prepare the fruit and the caramel.
  • Remove the tops and bottoms of the citrus by cutting the ends with a sharp knife so each fruit sits flat on your work surface. Cut the citrus peels off into strips, running your knife down the length of the fruit and carefully removing the white pith as you slice. Cut each fruit crosswise into 1/2-inch-thick rounds and remove any visible seeds.
  • Make a caramel: Heat a large (12-inch) skillet over medium. Add the sugar and cook, stirring frequently, until the sugar melts and forms a light golden syrup, 5 to 7 minutes. Cook the syrup until deep golden brown, about 2 minutes more, lowering the heat slightly if necessary to avoid scorching. Stir in the remaining 3 tablespoons maple syrup, squeeze in the juice of the lime and add remaining 1/4 teaspoon of salt. Remove from heat and carefully add the fruit, a couple of pieces at a time, swirling the pan to coat the pieces in syrup. The hot syrup may bubble and splatter, so be careful here. If the caramel forms hard clumps around the citrus slices, return the skillet to heat over medium-low and continue to cook, swirling the caramel around the citrus pieces, until any hard clumps dissolve, 2 minutes.
  • Using a fine mesh sieve, strain the coconut milk into a medium bowl, pressing down on the aromatics in the sieve before discarding.
  • To serve, scoop a few spoonfuls of the tapioca into shallow bowls. Ladle the infused coconut milk over the top, add several slices of citrus and spoon in some of the caramel glaze. Drizzle with some maple syrup and garnish with the crushed pistachio, if using.

More about "coconut lemongrass tapioca with caramelized citrus recipes"

COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED CITRUS | IN THIS …
coconut-lemongrass-tapioca-with-caramelized-citrus-in-this image
WEB Jul 22, 2022 41K views, 115 likes, 27 loves, 14 comments, 16 shares, Facebook Watch Videos from The New York Times: In this recipe, bouncy tapioca pearls, made from cassava, a West African staple, are paired with...
From facebook.com


CITRUS RECIPES - NYT COOKING
WEB Browse and save the best citrus recipes on New York Times Cooking. ... Citrus and Coconut Ambrosia David Tanis. 40 minutes. Easy. ... Coconut-Lemongrass Tapioca …
From cooking.nytimes.com


MANGO AND COCONUT TAPIOCA PUDDING RECIPE - TASTE.COM.AU
WEB Place the tapioca mixture over medium heat and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 15 mins or until tapioca is transparent. Remove from …
From taste.com.au


PRESSURE COOKER COCONUT LEMONGRASS GINGER TAPIOCA
WEB Sep 21, 2016 Add coconut milk beverage and pearl tapioca to the pressure cooker pot. Use a mortar and pestle or meat tenderizer hammer to bruise the lemongrass stalk. Add to the pot along with the minced …
From pressurecookingtoday.com


COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED CITRUS
WEB Dec 31, 2021 Bouncy tapioca pearls, made from cassava, a West African staple, are paired with a soothing coconut-lemongrass broth and caramel-coated citrus slices. …
From diningandcooking.com


VEGAN THAI COCONUT LEMONGRASS SOUP - LABELESS NUTRITION
WEB Jan 16, 2024 Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes. Add the vegetable broth, brown sugar, red pepper flakes, and bring …
From labelessnutrition.com


COCONUT-LEMON GRASS TAPIOCA WITH CARAMELIZED CITRUS - JORDAN NEWS
WEB Feb 17, 2022 Tapioca pearls, which are made from cassava, a West African staple, are set in a coconut-lemon grass broth, while citrus slices, swirled in hot sugar, provide …
From jordannews.jo


CREAMY COCONUT TAPIOCA - YOUR ALLERGY CHEFS
WEB Mar 3, 2019 Instructions. In a 2-quart saucepan, bring water to a boil over high heat. Add tapioca. Reduce heat to medium-low and gently simmer until pearls are clear, about 15 …
From yourallergychefs.com


CONNECTING WITH WEST AFRICA’S PLANT-BASED PAST
WEB Dec 14, 2021 Recipes: Moin Moin (Steamed Bean Cakes) | Roasted Mushrooms in Ata Din Din | Coconut-Lemongrass Tapioca With Caramelized Citrus Follow NYT Food on Twitter and NYT Cooking on …
From nytimes.com


COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED CITRUS | TAPIOCA, …
WEB Jul 21, 2022 In this recipe, bouncy tapioca pearls, made from cassava, a West African staple, are paired with a soothing coconut-lemongrass broth and caramel-coated... | …
From en-gb.facebook.com


COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED CITRUS RECIPE
WEB Try this delicious Coconut-Lemongrass Tapioca recipe with bouncy tapioca pearls in a soothing coconut-lemongrass broth, paired with caramel-coated citrus slices. You can …
From pinterest.ca


COCONUT TAPIOCA WITH LEMONGRASS CURD AND FRESH …
WEB Coconut Tapioca Bring 12 cups (three litres) of water to a boil in a saucepan. Pop in the tapioca pearls and bruised green lemongrass stems and simmer away over medium-low heat for 20 to 30 minutes, or until …
From more.ctv.ca


STONE SOUP FOR THE SOUL, AND OTHER RECIPES - THE NEW YORK TIMES
WEB Dec 15, 2021 Yewande Komolafe explored the role of plant-based cooking in West Africa and the diaspora and brought us new recipes for roasted mushrooms in ata din din, a …
From nytimes.com


TAPIOCA PEARLS RECIPES - NYT COOKING
WEB Browse and save the best tapioca pearls recipes on New York Times Cooking. ... Coconut-Lemongrass Tapioca With Caramelized Citrus Yewande Komolafe. 50 minutes. Sabudana Khichdi (Maharashtrian …
From cooking.nytimes.com


CITRUS SPICED TAPIOCA RECIPE WITH COCONUT
WEB Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 …
From tfrecipes.com


NYT COOKING | COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED …
WEB 20K likes, 164 comments - nytcooking on May 27, 2022: "Coconut-Lemongrass Tapioca With Caramelized Citrus. 便 @yewande_komolafe’s recipe is at the link in bio.".
From instagram.com


COCONUT LEMONGRASS SOUP - THE BLENDER GIRL
WEB Mar 10, 2014 Instructions. In a large saucepan over medium heat, warm the olive oil and sesame oil, and sauté the onion, garlic, ginger, celery, and mushrooms for about 5 …
From theblendergirl.com


GORDON RAMSAY'S COCONUT LEMONGRASS CREAM SAUCE: …
WEB Dec 26, 2019 In a saucepan, heat the olive or coconut oil over medium heat. Add the chopped onion, garlic, ginger, and lemongrass. Sauté until the onion is translucent and the mixture is fragrant. Add Coconut Milk: …
From hellskitchenrecipes.com


THAI COCONUT LEMONGRASS SOUP WITH LIME | TANGLED …
WEB Dec 13, 2017 Generously season with salt and pepper. Let the two saute until lightly browned (2-3 minutes). Add mushrooms and chicken to the soup pan, along with two cans of coconut milk. Let the entire mixture continue …
From tangledwithtaste.com


LEMON COCONUT TAPIOCA PUDDING RECIPE - EPICURIOUS
WEB Dec 9, 2011 Place the tapioca, salt, and sugar in a medium saucepan, stir in 1/2 cup of cool water, and set aside for 5 minutes. Then stir in the coconut milk and bring to a …
From epicurious.com


Related Search