Coconut tapioca with lychee and passion fruit
5 servings
90 minutes
Coconut tapioca with lychee and passion fruit is an exquisite dessert that combines the tenderness of tapioca, the exotic sweetness of lychee, and the refreshing tartness of passion fruit. This recipe, inspired by modern European trends towards exotic flavor combinations, offers a sense of tropical freshness. Tapioca cooked in coconut milk acquires a velvety texture, while the addition of whipped egg yolks makes it rich and creamy. The finishing touches are juicy lychee and fragrant passion fruit that highlight the dessert's sweetness and add fruity lightness. An ideal choice for an elegant meal conclusion, this dessert can be served warm or chilled, enjoying its harmonious blend of flavors.
1
Soak the tapioca in 1 cup of room temperature milk for an hour.
- Tapioca (pearls): 0.3 glass
- Milk: 1 glass
2
Beat the yolks with sugar and a pinch of salt until pale yellow.
- Egg yolk: 2 pieces
- Sugar: 0.5 glass
3
Combine the slightly swollen tapioca and coconut milk in a cast-iron pot. Stir in the beaten egg mixture.
- Tapioca (pearls): 0.3 glass
- Coconut milk: 2 glasss
- Egg yolk: 2 pieces
4
Place the pot over medium heat and bring the mixture to a boil while 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, slower. 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.
- Tapioca (pearls): 0.3 glass
5
Serve the tapioca either warm immediately or chilled from the refrigerator.
6
Serve tapioca topped with lychee and passion fruit pulp to taste.
- Canned lychees: 6 pieces
- Passion fruit pulp: 50 g
