Desserts

Coconut Tapioca Pudding

December 13, 2018

I used to make this coconut tapioca pudding when I worked with Gordon Ramsay’s team in Hollywood years ago and it has stuck with me ever since. It’s both rich and refreshing, so the versatility of it is so amazing. It could be the bed of a very elevated dessert or just served straight up. Both are equally satisfying. I hope you guys try it out and let me know how it turns out!!

In a small saucepan on low to medium heat, add 2 cups of coconut milk, 1 cup of small pearl tapioca, and 1/4 cup of sugar.

 Cook on a low simmer for about 10-15 minutes.

Once the tapioca floats to the top, remove from the heat and allow to cool in the fridge.

Segment off a few peeled citrus fruits into wedges. Whatever you prefer works.

Toss the wedges in a splash of citrus juice, and a drizzle of agave.

Whip up a fresh orange blossom whipped cream by combining 1/2 cup of heavy cream, 2 tbsp of agave, and 2 tsp of orange blossom water. Either whipped by hand or use a whipped cream canister powdered by CO2. 

When the tapioca is chilled, it’s time to plate.  Add a few generous scoops of fresh tapioca into a bowl.

  Top with some sweetened citrus wedges…

…a couple dollops of orange blossom whipped cream…

…some fresh basil, mint, and a drizzle of honey or agave. All that’s left to do is ENJOY!

Coconut Tapioca Pudding

Ingredients

  • 2 cups coconut milk (Thai Kitchen)
  • 1 cup small pearl tapioca
  • 1/4 cup sugar
  • 2 oranges
  • 2 grapefruit
  • 3 tbsp agave
  • Orange Blossom Whipped Cream:
  • 1/2 cup heavy cream
  • 2 tbsp agave
  • 2 tsp orange blossom (Nielsen Massey)

Instructions

  1. In a small sauce pan on low to medium heat, add 2 cups of coconut milk, 1 cup of small pearl tapioca, and 1/4 cup of sugar. Cook on a low simmer for about 10-15 minutes. Once the tapioca floats to the top, remove from the heat and allow to cool in the fridge.
  2. Segment off a few peeled citrus fruits into wedges. Whatever you prefer works. Toss the wedges in a splash of citrus juice, and a drizzle of agave.
  3. Whip up a fresh orange blossom whipped cream by combining 1/2 cup of heavy cream, 2 tbsp of agave, and 2 tsp of orange blossom water. Either whipped by hand or use a whipped cream canister powdered by CO2.
  4. When the tapioca is chilled, it’s time to plate. Add a few generous scoops of fresh tapioca into a bowl. Top with some sweetened citrus wedges, a couple dollops of orange blossom whipped cream, some fresh basil, mint, and a drizzle of honey or agave. All that’s left to do is ENJOY!
http://www.byrontalbott.com/coconut-tapioca-pudding/

| Cutting Board | Glass Measuring Cups | Metal Measuring Cups | Citrus Juicer |
| Whipped Cream Dispenser | Good Grip Containers | Sauce Pan |

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  • Sherie Robins December 19, 2018 at 3:23 pm

    Byron, we always love your recipes. Everything we’ve ever made that you’ve posted has been fantastic, especially your duck confit and tuna poke (and many, many others). Tonight I am making this wonderful looking tapioca dessert. But tell me; did you make a mistake in the ingredients? Because 2 cups of coconut milk with one cup of small pearl tapioca makes a very sludgy, thick mixture. I looked on my package of Bob’s Red Mill Tapioca, and they say use 1/3 cup of tapioca with three cups of liquid. I remade the tapioca, using two cups of coconut milk and had to add one cup of whole milk to make 3 cups of liquid and used 1/2 cup of the tapioca, and it came out perfectly. Going to follow the rest of the recipe, and I’m sure it will be fantastic. My husband will post it on your twitter feed if it turns out as I anticipate.