Coconut Tapioca with Papaya
Baking and Desserts • European
Description
Papaya can be replaced with sweet melon.
Ingredients
- Tapioca ⅓ cup
- Milk 1 cup
- Whole egg 2 pieces
- Coconut Milk 2 cups
- Sugar ½ cup
- Lime 1 piece
- Desiccated coconut to taste
- Papaya flesh ¼ cup
- Whipped Cream to taste
Step-by-Step Guide
Step 1
Soak the tapioca in 1 cup of room temperature milk for one hour.
Step 2
Grate the zest of one lime. Cut the papaya flesh into small pieces.
Step 3
Beat the yolks with sugar until pale yellow.
Step 4
Combine the slightly swollen tapioca and coconut milk in a cast-iron pot. Stir in the beaten egg mixture.
Step 5
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 has elapsed, remove the pot from the heat and let it cool. Stir in the lime zest, add shredded coconut to taste, and distribute the tapioca into serving cups.
Step 6
Serve the tapioca immediately or chill in the refrigerator.
Step 7
Serve with diced papaya and whipped cream to taste.
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