Coconut Tapioca Pudding with Blood Orange
The recipe Coconut Tapioca Pudding with Blood Orange can be made in around 1 hour. This recipe serves 6 and costs 69 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 272 calories, 2g of protein, and 19g of fat per serving. Head to the store and pick up blood oranges, turbinado sugar, coconut, and a few other things to make it today. A couple people really liked this side dish. 33 people have tried and liked this recipe. It is brought to you by Love and Olive Oil. With a spoonacular score of 24%, this dish is rather bad. If you like this recipe, you might also like recipes such as Coconut Chia Pudding with Blood Orange Gelee, Coconut Rice Pudding with Blood Orange & Lime Vanilla Sugar, and Orange Tapioca Pudding.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 20 minutes
Ingredients:
2 blood oranges, peeled and cut into supremes*
1 can coconut milk
coconut chips, for garnish
1/4 cup granulated sugar
pinch salt
1/2 cup small pearl tapioca
turbinado sugar, for garnish
3-4 cups water
Equipment:
sauce pan
bowl
Cooking instruction summary:
Bring 3 cups water to a boil in a saucepan over medium high heat. Add tapioca pearls and boil for 15 to 20 minutes (8 to 10 if using the tiny, cous-cous-sized tapioca). You know the tapica is fully cooked when the pearls are transluscent throughout; here you want them to be just underdone, when they still have a small opaque white center.Strain through a fine mesh seive; rinse with cool water to refresh.Wipe out saucepan (or scrub - tapioca can be sticky stuff) and return to medium high heat. Add coconut milk and granulated sugar and bring to a boil. Add tapioca and simmer for 5 minutes, then remove from heat and let cool.To serve, spoon cool tapioca into serving bowls or cups. Top with blood orange supremes, coconut chips, and a sprinkle of turbinado sugar for crunch.
Step by step:
1. Bring 3 cups water to a boil in a saucepan over medium high heat.
2. Add tapioca pearls and boil for 15 to 20 minutes (8 to 10 if using the tiny, cous-cous-sized tapioca). You know the tapica is fully cooked when the pearls are transluscent throughout; here you want them to be just underdone, when they still have a small opaque white center.Strain through a fine mesh seive; rinse with cool water to refresh.Wipe out saucepan (or scrub - tapioca can be sticky stuff) and return to medium high heat.
3. Add coconut milk and granulated sugar and bring to a boil.
4. Add tapioca and simmer for 5 minutes, then remove from heat and let cool.To serve, spoon cool tapioca into serving bowls or cups. Top with blood orange supremes, coconut chips, and a sprinkle of turbinado sugar for crunch.
Nutrition Information:
covered percent of daily need
