Thursday, May 15, 2014

Vanilla coconut custard with tapioca pearls

Tapioca is cheap, paleo, low FODMAP and has an interesting texture. It's a great comfort food dessert, is great with banana (although high in carbs already), and is a good leftover dessert to have in the fridge. I love having leftover dessert in the fridge. 

I adapted this recipe from the back of the tapioca packet, and substituted coconut for the dairy, and lowered the sugar content. 



Recipe

Ingredients
  • 1/2 cup tapioca pearls
  • 2 cups of liquid - use a mix of water and coconut cream/milk. I used 3/4 of a cup of coconut cream, but use anything from 1/2 cup to 1 cup. Make up to 2 cups with water
  • 2 tbsp sugar
  • 2 eggs
  • 1 tsp vanilla essence

Method
  1. Add tapioca pearls and liquid to a bowl. Microwave: microwave for four to five minutes, stirring occasionally. Stovetop: heat to boiling and simmer for 5 minutes or so. Leave stand for an hour or so (or while you cook and eat dinner), to let the tapioca pearls soak. 
  2. After dinner add sugar and cook for another three to four minutes, or until pearls are soft. Add more water during cooking to ensure you have enough liquid to make custard. 
  3. Beat two eggs in a separate bowl. Slowly whisk about half of the hot mixture into the eggs, pouring relatively slowly and whisking quickly to mix hot liquid into eggs without scrambling eggs. Heat for another two minutes, stirring every 30 seconds, until custard has thickened. Add vanilla. 
Notes
Sugar could be substituted for maple syrup I'm sure, or could be increased to 1/4 of a cup (or more), depending on your taste. 

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