Coconuttapiocasalad Recipes

COCONUT TAPIOCA PIE

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.

ORANGE TAPIOCA SALAD

Steps:

• In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.

COCONUT TAPIOCA SALAD

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!

COCONUT TAPIOCA

Steps:

• Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.

COCONUT TAPIOCA

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.