Coconut Tapioca Salad Recipes

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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.

COCONUT TAPIOCA SALAD



Coconut Tapioca Salad image

This is a refreshing dessert, very good when chilled. My 14 year old son"s all time favorite. Our alternative to eating ice cream.

Provided by shygirl

Categories     Gelatin

Time 1h

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 6

6 pieces coconut meat, cubed
4 cups coconut juice
5 ounces unflavored gelatin
1 (14 ounce) can sweetened condensed milk (or less)
1 cup half-and-half
250 g tapioca

Steps:

  • Cook coconut juice with gelatin according to package instructions. Depending on how firm you want it to be.
  • Let cool completely and cube. Set aside.
  • Boil water and cook tapioca till transparent about 20 minutes, drain.
  • In a large bowl, combine half and half with sweetened condensed milk, according to your preference of sweetness.
  • Add in cubed coconut, tapioca and gelatin cubes. Blend well and chill at least 6 hours. Serve cold. YUMMO!

Nutrition Facts : Calories 369.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 28.1, Sodium 110, Carbohydrate 56, Fiber 0.3, Sugar 28.1, Protein 19.9

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

Make and share this Coconut Tapioca Pudding recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 large egg
1 (13 1/2 ounce) can coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/2 cup small pieces fresh pineapple or 1 (5 1/2 ounce) can pineapple chunks, drained and cut into smaller pieces

Steps:

  • In a medium saucepan, lightly beat egg.
  • Add coconut milk, milk, sugar, and tapioca, whisk to combine.
  • Set aside, at least 5 minutes, until tapioca is slightly softened.
  • Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
  • Transfer mixture to a bowl, cover with plastic wrap.
  • Let cool until no longer hot, about 30 minutes.
  • Refrigerate until cold, 2 to 3 hours (or up to 3 days).
  • Meanwhile, preheat oven to 350 degrees.
  • Spread coconut in a single layer on a rimmed baking sheet.
  • Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
  • Just before serving, whisk pudding to loosen.
  • Divide among four serving glasses or dishes.
  • Top with pineapple and toasted coconut.

Nutrition Facts : Calories 631.8, Fat 23.6, SaturatedFat 20.4, Cholesterol 59.3, Sodium 183.8, Carbohydrate 101.8, Fiber 0.9, Sugar 90.7, Protein 6.1

COCONUT TAPIOCA



Coconut Tapioca image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

3 cups unsweetened coconut milk, plus more for serving
3/4 cup water
3 tablespoons regular tapioca, rinsed
3-4 regular bananas (about 1 1/2 pounds)
3/4 cup sugar
1/2 teaspoon salt
3 tablespoons sesame seeds

Steps:

  • Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes translucent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lengthwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more. Remove from the heat. While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3three times to release their flavor. Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side.

COCONUT TAPIOCA PIE



Coconut Tapioca Pie image

This recipe was posted in the Houston Chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time.

Provided by PanNan

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 (13 1/2 ounce) can coconut milk
2/3 cup sugar
1/4 cup quick-cooking tapioca
2 eggs
1/2 cup sweetened flaked coconut
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup whipping cream
1 (9 inch) ready-made vanilla cookie pie crusts

Steps:

  • In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
  • Mix thoroughly and let rest 5 minutes.
  • Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
  • Pour onto a plate to cool.
  • Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
  • Remove from heat and mix in vanilla and coconut extracts.
  • Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
  • Whip cream in a medium bowl until stiff.
  • Carefully fold filling into whipped cream until mixed.
  • Spoon into pie shell and sprinkle edges with toasted coconut.
  • Cover and refrigerate 30 minutes, then serve.

Nutrition Facts : Calories 317.3, Fat 21.7, SaturatedFat 16.4, Cholesterol 77.1, Sodium 90.8, Carbohydrate 30, Fiber 0.3, Sugar 25.1, Protein 3.2

COCONUT FRUIT SALAD



Coconut Fruit Salad image

Make and share this Coconut Fruit Salad recipe from Food.com.

Provided by BakinBaby

Categories     Tropical Fruits

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 apricots (pitted and sliced)
1 cup strawberry (quartered)
1 cup kiwi (peeled, sliced)
1 cup pineapple (chunks)
1 banana (sliced)
1 cup mango (peeled-chunked)
1/4 cup coconut milk
1 tablespoon orange juice
1 tablespoon honey
3 tablespoons coconut (shredded)

Steps:

  • Combine fresh fruit (except banana) in a medium sized bowl, toss to combine chill 1 hour.
  • Add banana and pour prepared dressing over, toss gently.
  • Serve on lettuce bed.

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