Cold Tapioca with Coconut Milk, Mango, and Berries
Tapioca is such an old dessert it seems new again, especially when it’s made with palm sugar and coconut milk. This dish can be served hot, but it is particularly refreshing when served cold.
- Water - 4 cups
- Tapioca Pearls - 1/2 cup
- Pinch of salt
- Sugar - 1/4 cup
- Palm sugar or simple syrup - 2 tablespoons
- Coconut Milk - Garnish
- Mango - 1, peeled, cut from pit, and sliced
- Fresh strawberries - 4, hulled and cut into thin slices
- Fresh Blackberries - 20
- Seasonal fresh berries
- Ti leaves or other decorative large leaves (optional) - 4
In a large saucepan, bring the water to a boil over medium-high heat and add the tapioca. Boil for 25 to 30 minutes, until the tapioca pearls are translucent. Add the salt, sugar, and palm sugar, and stir together, then add the coconut milk. Bring to a boil, stirring constantly, until the sugar is dissolved, about 45 seconds. Remove from heat and let cool to room temperature, about 1 hour. Cover with plastic wrap and chill if desired.
To serve: Spoon tapioca into parfait or champagne classes and place a glass on each dessert plate. Garnish each glass of tapioca with fresh mango slices. Arrange strawberry slices into a flower and place a blackberry in the center. Garnish each glass with more blackberries. Remove the central rib from each ti leaf and tie a knot in the center of the leaf; place one on each plate at the base of the glass.