Coconut Tapioca in Papaya Bowl recipe

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Ingredients

¾ cup tapioca pearls
1 (14 ounce) can coconut milk
2 large papayas - halved lengthwise and seeded

Nutrition Info

319.5 calories
carbohydrate: 34.2 g
cholesterol: : -
fat: 21.1 g
fiber: 2.9 g
protein: 2.7 g
saturatedFat: 18.6 g
servingSize: -
sodium: 16.8 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of water to a boil. Stir the tapioca pearls into the boiling water. Reduce heat to medium to keep water at a simmer. Cook, stirring frequently to keep the pearls from sticking to the bottom of the pot, until the water becomes thickened, 5 to 7 minutes. Drain. Transfer the tapioca to a large bowl and cover with cold water.

  2. Refill the pot with fresh water and bring to a boil. Once the tapioca pearls have cooled, drain the cool water from the bowl and transfer the tapioca to the boiling water. Remove the pot from the heat, cook and stir again until the pearls are clear, 5 to 7 minutes, drain. Transfer the tapioca to a clean bowl and cover with cold water. If the pearls are not completely clear, repeat the process until they are.

  3. Pour the coconut milk into a small saucepan and place over medium heat, bring to a simmer. Once the coconut milk is simmering, stir the tapioca into the coconut milk until the pearls are evenly coated. Remove from heat and allow the mixture to cool completely, spoon into the papaya halves. Store in refrigerator until ready to serve.

Recipe Yield

4 servings

Recipe Note

Coconut tapioca is one of my favorites of all time. I also love the tropical fruit papaya. When I combined these two things together, it did make my day. If you are not a big fan of papaya, you may skip the papaya bowl;coconut tapioca by itself would be a good treat to your guests too!

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