Tuesdays with Dorie BCM: Coconut Tapioca

April 28, 2015 at 7:25 pm | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 12 Comments
Tags: pudding

This week’s recipe will probably evoke some strong feelings…feelings of dislike, that is. Tapicoa is certainly not everyone’s cup of tea (or pudding). I don’t really even know why I like it, since it’s certainly not something I grew up eating, and I’ve never make it at home until now. But I think the gummy little bubbles are fun to eat and I was looking forward to making this Coconut Tapioca recipe.

This is a simple recipe but it wasn’t problem-free for me. First, I mistakenly bought small pearl tapioca, rather than the large pearl called for in the instructions…this is because often I shop first and then read directions. I used Dorie’s ingredients and method, but tried to cover my goof by following the soaking and cooking time instructions on my package (which are waaay less for small pearl than for large). The first day the tapioca was a nice creamy consistency, but after a night in the fridge, it was pretty much a solid glob. I didn’t want to toss it so I folded through some softly whipped cream to lighten it up. It was much better that way, but If I make this again with small pearl tapioca (and I probably will since I have a ton left in the bag), I’ll either cook it with some extra liquid added or I’ll incorporate egg yolk like other “true” custard recipes I’ve seen.

Despite the snags, I had a good time playing around with toppings for my tapioca. In the picture above, I sprinkled on a little brown coconut sugar and added mandarin slices. The next day, I used chocolate sauce, toasted almonds and coconut flakes. Berries or tropical fruit would also be natural combos with this.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

12 Comments »

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Yum! Everyone tried so many different toppings for these and they all look delicious.

Comment by goldenlifephx— April 28, 2015 #

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This sounds fabulous! I Love the mandarins on top!

Sues

Comment by wearenotmartha— April 28, 2015 #

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I’m just like you. I often don’t look at things needed for a recipe before going shopping. But for this one I couldn’t find pearl tapioca. To play along I made a different version because all I had was Minute (precooked) tapioca. Chocolate definitely made this a-okay. I just ate some (again) after making this yesterday and I like that it was thicker.

Comment by kevnkoi— April 28, 2015 #

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I so love tapioca!

Comment by cinhong— April 28, 2015 #

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I’ve never had tapioca but if I was presented with this I’d be delighted to try it 🙂

Katie xoxo

Comment by Katiecakes— April 29, 2015 #

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I like your chocolate topping idea. I will do this again with different toppings.

Comment by Margrèt Jóhanna— April 29, 2015 #

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I will admit that Tapioca has never been my favorite…it is the consistency thing, but your version sounds so different and delicious. A must try.

Comment by Teresa Blackburn— April 29, 2015 #

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Great save lightening it with whipped cream. Your topping suggestions all sound delicious but I particularly like the one pictured.

Comment by Zosia— April 29, 2015 #

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It seems like those of us who used the small pearl had the same problems, and the large pearl turned out better. Love your picture…and your creative toppings!

Comment by isthisakeeper— April 29, 2015 #

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It looks just beautiful!

Comment by Serena— April 29, 2015 #

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Great combinations on the pudding. I think the egg is key to prevent that gelatinous blob.

Comment by Diane Zwang— May 1, 2015 #

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I used the large pearl, and mine too was pretty solid after refrigeration. Your toppings sound really tasty.

Comment by Cathleen | My Culinary Mission— May 1, 2015 #

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