by Heather Harris Brady
This dessert has a lot of things going for it: it’s light, fresh on the tastebuds and perfect for anyone who’s gluten free or lactose intolerant. The next time I make it I think I’ll use the large pearl tapioca and add a spoonful of chopped kiwi to the bottom of each glass, for more color and to keep things perky all the way to the last bite.
I was inspired to make this after finding frozen mango puree at our latino market. For this recipe this is what you’re looking for:
Coconut Tapioca with Mango Gelee, Makes four generous servings
- One can low-fat coconut milk
- 1/3 c. granulated sugar
- 3 T. quick-cooking tapioca
- Two eggs
- 2 t. vanilla
- One pkg. unflavored gelatin
- 1/3 c. cold water
- 1/3 c. sugar
- 3/4 c. frozen mango puree
Put the gelatin in the cold water to soften. Whisk together the coconut milk, tapioca and sugar in a saucepan. Cook over medium heat, stirring constantly, until thickened.
Beat the eggs well in a bowl and stir in half of the hot tapioca mixture. Stir well and return it to the saucepan. Cook for another two-three minutes, and keep stirring!
Take the tapioca off the heat and stir in the vanilla. Divide the tapioca between the four serving dishes and put it in the refrigerator while you make the mango gelee. (I forgot to take a picture of this part.)
Make the mango gelee: Combine the softened gelatin and the sugar in a saucepan, stir over medium heat until the gelatin dissolves.
Stir in the frozen mango puree. (This reminded me of speed-set jello.)
As you stir break up the chunks of mango with your spoon. The gelatin will start to softly set.
Pull your tapioca out of the refrigerator and spoon the mango over the top of each one. Then return it to the refrigerator for at least an hour before serving.