 | Carmelized Pineapple Coconut Tapioca Pudding4 Adapted from Sunset Magazine, October 2008 |
| • | 1 1/4 cups The Perfect Purée Coconut Puree, thawed |
| • | 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1/3 cup small pearl tapioca |
| • | 1 cup whole milk |
| • | 1/4 cup sugar |
| • | 1/2 vanilla bean, split lengthwise |
| • | 3/4 cup unsweetened large-flake coconut, toasted |
| • | 1/2 cup chopped fresh fruit |
| Method: | |
| 1. | In a medium saucepan, cook tapioca in 1 1/2 quarts boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer. |
| 2. | Meanwhile, in another medium saucepan over medium heat, warm Coconut Puree, Carmelized Pineapple Concentrate, the milk, the sugar and the vanilla bean, pressing bean gently to loosen the seeds, until steaming, 6-8 minutes. |
| 3. | Stir drained tapioca into vanilla mixture. |
| 4. | Cook, stirring often, until tapioca pearls are clear and just tender, 3-6 minutes. |
| 5. | Let pudding cool, then chill, stirring occasionally, at least 1¼ hours. |
| 6. | Remove vanilla bean and stir in more milk if pudding seems too thick. |
| 7. | Spoon pudding into tall glasses. |
| 8. | Garnish with toasted coconut and fresh fruit and serve. |