Usuba
Tapioca in Coconut Milk with Papaya
Delicate dessert made with coconut milk and pearl tapioca with fruit filling. Papaya can be replaced with sweet melon.
- Total
- 210 min
- Standard serving
- 215.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Soak the tapioca in 1 cup of room temperature milk for 1 hour.
- 2
Step 2
Grate the lime zest. Cut the papaya flesh into small pieces.
- 3
Step 3
Whisk the egg yolks with sugar until pale yellow.
- 4
Step 4
Combine the swollen tapioca and coconut milk in a saucepan. Fold in the whipped egg mixture.
- 5
Step 5
Place the pot on medium heat. Bring to a boil while stirring constantly for approximately 15 minutes. Reduce heat and cook for another 20 minutes. The cooking time varies depending on the size of the tapioca pearls. The tapioca is ready when the pearls swell and become translucent. Stir constantly to prevent burning. Remove from heat and cool.
- 6
Step 6
Mix in lime zest and shredded coconut to taste. Distribute tapioca among the serving glasses.
- 7
Step 7
Serve immediately or chill in the refrigerator. Garnish with papaya cubes and whipped cream to taste.
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