Coconut tapioca pudding with mango

0 me gustan 0 comentarios Receta por Urshy

Ingredientes para Makes 6 just shy of 1/2 cup each pudding cups, plus toppings

Pudding
1/3 cup small pearl tapioca
2 1/2 cups coconut milk (light or full-fat; a 13.5-ounce can will contain 1 3/4 cups)
1 egg yolk
1/3 cup granulated sugar
1/4 teaspoon table salt or a heaped 1/4 teaspoon sea salt
1/2 teaspoon vanilla extract or the seeds from a 1-inch segment of vanilla bean

Mango puree
1 very ripe mango, peeled, pitted and roughly chopped
2 teaspoons granulated sugar (optional; I used it but would skip it next time)
A squeeze or two of fresh lime juice

Optional garnishes
Whipped coconut cream
1/2 cup toasted coconut flakes
Few gratings of lime zest

Facil

Instrucciones

1. Make pudding: In a medium saucepan, soak tapioca in coconut milk for 30 minutes. Whisk in egg yolk, sugar, salt and vanilla bean seeds, if using (if using extract, you’ll add it in a bit). Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 15 minutes, stirring frequently. Remove from heat and add vanilla extract, if using. [Pudding will be the consistency of thick gravy -- i.e. worrisomely thin -- going into the cups but after chilling in the fridge, it will set.] Pour into pudding cups to chill for several hours or overnight.

2. Make mango puree: Place mango chunks in food processor with sugar (if using) and lime juice and blend until very smooth, scraping down the sides several times, if needed. Refrigerate puree until needed.

postres August 03, 2014 15:23

Autor smittenkitchen.com/blog/2014/0...