Coconut Tapioca with Lychee and Passion Fruit
Baking and Desserts • European
Description
Coconut tapioca with lychee and passion fruit
Ingredients
- Tapioca ⅓ cup
- Milk 1 cup
- Whole egg 2 pieces
- Coconut Milk 2 cups
- Sugar ½ cup
- Canned Lychee in Syrup 6 pieces
- Passion Fruit 0 oz
Step-by-Step Guide
Step 1
Soak the tapioca in 1 cup of room temperature milk for 1 hour.
Step 2
Whisk the egg yolks with sugar and a pinch of salt until pale yellow.
Step 3
Combine the slightly swollen tapioca and coconut milk in a cast-iron pot. Stir in the whisked egg mixture.
Step 4
Place the pot over medium heat and bring the mixture to a boil, stirring constantly for about 15 minutes. Reduce the heat to low 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, correspondingly slower. The tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the pot from the heat and let it cool.
Step 5
Either serve the tapioca warm immediately or chill it in the refrigerator before serving.
Step 6
Serve the tapioca topped with lychee and passion fruit pulp to taste.
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