Tuesday with Dorie this week leads us to prepare Coconut Tapioca. I have never cooked with tapioca before - my only previous brush with tapioca was using it to fill a cushion we made at preschool. I have tried the tinned tapioca and that is gross, so I was a little hesitant about this week's recipe.
However, I need not have worried - this coconut tapioca was absolutely delicious, although a little tedious to prepare because the tapioca has to be soaked for at least 6 hours before use. (I could only find small pearl tapioca which worked just fine.) Otherwise, the process to make it is very straight forward, and the finished result is delicious.
I served my tapioca with lychees, because the smooth, sweet fruit offers a nice contrast to the thick, textured tapioca.
To see what the other Doristas thought of this dish, visit the LYL section of the TWD website.
YEAH OK, I think this will be a bit of a polarizing dish. I absolutely could not stand it - the texture was way too gelatinous and reminded me of junket-type desserts of my childhood :( Glad you enjoyed though!
ReplyDeleteI loved it as well. I had this as a kid cooked in whole milk and served warm with cinnamon sugar, but this was way better.
ReplyDeleteSometimes I find it sticks to the bottom of the pot but I really like eating it! :D
ReplyDeleteHaven't tried tapioca before (at least from memory), but your serving looks tasty - I like the colour and flavour so would definitely give it a shot :)
ReplyDeleteCheers
Choc Chip Uru
Glad you liked it. I could only find Minute tapioca, so changed it up a bunch, but I'm glad I made it.
ReplyDeleteI'm glad you enjoyed it! We DID NOT. Not at all. Kind of resented the time I wasted even. Reading that you liked it makes me feel a little sorry for the resentment:)
ReplyDeleteThis was a first for me as well and I quite liked it also. I love the glass you chose and the lychees sound like just the right touch.
ReplyDeleteLooks good... :)
ReplyDeleteI think I would to try it with the lychees on top. They sound really good.
I have never cooked or had tapioca before this. The flavor was OK, mine turned out too gelatinous - and it is my understanding it is supposed to be creamy, like pudding. Yours looks good! I've never had lychees either! They look tasty!
ReplyDeleteI really love tapioca, and was thrilled when I saw it on the rotation. Yours looks lovely, Gaye! Great idea to use lychees…glad you enjoyed it!
ReplyDeleteOoh, lychees! Great idea! I'm loving seeing all the different variations everyone has come up with.
ReplyDeleteWith the exception of the soaking, this was pretty easy. Glad you enjoyed it, it looks so pretty in that glass.
ReplyDeleteWow, a delicious idea to serve the creamy pudding with lychees! Sounds good!
ReplyDeleteI was wondering what was on top of your tapioca pudding. Glad that you liked it.
ReplyDeleteThis looks wonderful. I love tapioca! Somehow I have lost the baking wherewithall. Matt will be graduating from college in December and moving to Indianapolis to a place not too far from us in August, so I'm thinking I will probably end up waiting until Matt moves back to town to be a regular with the baking as he is a good one to eat it all. :-) Probably do a huge number of posts on a catch up week like I did with WWDH. Probably no one's favorite way of me doing that, but at least it is something of a plan. :-) Try as I might, I am just not a big dessert eater.
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