Coconut tapioca with vanilla and rum
5 servings
90 minutes
Coconut tapioca with vanilla and rum is an exquisite dessert inspired by European culinary traditions. The delicate, velvety texture of tapioca combines with creamy coconut milk, creating a delightful sense of lightness and airiness. Natural vanilla adds a deep, sweet aroma to the dish, while a splash of rum provides a refined spiciness. Lightly toasting the coconut flakes reveals their subtle nutty undertone, making the dessert even more multifaceted. This dessert can be served warm or chilled, enjoying its rich flavors. Historically, tapioca was used in European cuisine as an alternative to traditional puddings, bringing exotic notes. Today, coconut tapioca with vanilla and rum is the perfect choice for those who appreciate the harmony of soft textures and complex aromas.
1
Soak the tapioca in 1 cup of room temperature milk for an hour.
- Milk: 1 glass
- Tapioca (pearls): 0.3 glass
2
Beat the yolks with sugar and a pinch of salt until pale yellow.
- Egg yolk: 3 pieces
- Sugar: 0.5 glass
- Sea salt: 0.3 teaspoon
3
Cut the vanilla pod in half. Carefully scrape out the vanilla seeds with a sharp knife.
- Vanilla pod: 1 piece
4
Heat a non-stick pan, place coconut flakes on a dry surface, and toast over low heat, stirring constantly, until golden brown.
- Sweetened desiccated coconut: 0.3 glass
5
Combine slightly swollen tapioca and coconut milk in a cast iron pot. Stir in the beaten egg mixture. Add vanilla seeds and the vanilla pod.
- Coconut milk: 2 glasss
- Egg yolk: 3 pieces
- Vanilla pod: 1 piece
6
Place a pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low, stir in the rum, 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 avoid burning. After the time is up, remove the pot from the heat and let it cool. Remove the vanilla pod until the next use. Stir in the toasted coconut flakes.
- Rum: 1 tablespoon
- Tapioca (pearls): 0.3 glass
- Sweetened desiccated coconut: 0.3 glass
7
Serve tapioca either warm or cold; distribute it into dessert cups, chill in the refrigerator, and serve as a dessert.
