Coconut Tapioca in Papaya Bowl
"Coconut tapioca is one of my favorites of all time. I also love the tropical fruit papaya. When I combined these two things together, it did make my day. If you are not a big fan of papaya, you may skip the papaya bowl; coconut tapioca by itself would be a good treat to your guests too!"
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Ingredients1 h 30 m servings 320
Original recipe yields 4 servings
- Bring a pot of water to a boil. Stir the tapioca pearls into the boiling water. Reduce heat to medium to keep water at a simmer. Cook, stirring frequently to keep the pearls from sticking to the bottom of the pot, until the water becomes thickened, 5 to 7 minutes. Drain. Transfer the tapioca to a large bowl and cover with cold water.
- Refill the pot with fresh water and bring to a boil. Once the tapioca pearls have cooled, drain the cool water from the bowl and transfer the tapioca to the boiling water. Remove the pot from the heat; cook and stir again until the pearls are clear, 5 to 7 minutes; drain. Transfer the tapioca to a clean bowl and cover with cold water. If the pearls are not completely clear, repeat the process until they are.
- Pour the coconut milk into a small saucepan and place over medium heat; bring to a simmer. Once the coconut milk is simmering, stir the tapioca into the coconut milk until the pearls are evenly coated. Remove from heat and allow the mixture to cool completely; spoon into the papaya halves. Store in refrigerator until ready to serve.
Per Serving: 320 calories; 21.1 34.2 2.7 0 17 Full nutrition
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