Coconut Vanilla Tapioca with Mango Sauce

 

Wow, has it really been a month since my last post? I apologize! It's been a busier month than expected. School is almost out and the track season is just about over, so I'll have more time to cook when it is still light enough to get some decent pictures.

It's Secret Recipe Club Reveal Day! This month, I was assigned to Chocolate & Chillies, written by my neighbor to the north Asiya. Asiya lives in Toronto, which is a favorite city of ours, and is only about 2 hours away from our house. Asiya is a stay at home mom to 2 boys. Her family is from India and her husband is Pakistani, so she has some amazing recipes to choose from, including Chicken Biryani, Falooda, and Muhammara Pasta just to name a few. As you can imagine, it was pretty difficult to choose just one. But, as soon as I saw Asiya's recipe for tapioca, I was sold! When it comes to dessert, pudding is usually pretty low on my list of preferences. Generally, I'll pass if given the option. However, tapioca pudding has always been a favorite of mine. While we didn't eat dessert often growing up, there was always a box of instant tapioca pudding in the cabinet ready to be made whenever the craving hit. Since I have grown up and moved out, I don't have that constant box of tapioca in the pantry, although after trying this recipe, I very well might! The coconut milk gave the pudding such a delicously rich flavor, and the flecks of vanilla bean were so pretty. The mango puree gave the pudding just the right amount of sweetness. Thank you for the delicious dessert recipe, Asiya!! I had a great time getting to know you this month!

For the Pudding:
1/3 cup Small Pearl Tapicoa
1 can Coconut Milk
3/4 cup Milk
1 Egg Yolk
1/3 cup Sugar
1/4 teaspoon Salt
1/2 tablespoon Vanilla Bean Paste (or 1/2 inch piece of Vanilla Bean, scraped)

Pour the milk and coconut milk into a medium saucepan and add the tapioca pearls. Soak for about 30 minutes. Whisk in the egg yolk, sugar, salt, and vanilla and place the saucepan over medium heat until the mixture comes to a simmer. Reduce the heat to low and cook until thickened, stirring often. Pour the mixture into pudding cups and chill in the fridge overnight.

For the Mango Puree:
1 Mango, peeled, pitted, and chopped
2 teaspoons Sugar

Place the mango and sugar in a food processor and process until smooth. Store in the fridge. To assemble, spoon some of the puree over the top of the pudding. Enjoy!

SOURCE: Chocolate & Chillies