Asian-style Coconut Ginger Tapioca Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Asian | Cklive01 | 4 | Servings |
INGREDIENTS
| 1 1/3 | c | Whole milk |
| 2 | c | Canned unsweetened coconut |
| milk | ||
| 2/3 | c | Small pearl tapioca |
| or quick-cooking tapioca | ||
| 2/3 | c | Sugar |
| 1 | Vanilla bean, split | |
| lengthwise | ||
| 1 | pn | Salt |
| 1 | Egg yolk | |
| 1 | t | Ground ginger |
| or 1 tbspn minced | ||
| crystallized ginger | ||
| Freshly-grated coconut | ||
| and/or mango slices | ||
| optional |
INSTRUCTIONS
In a heavy saucepan combine the milk, coconut milk, tapioca, sugar, vanilla bean, and a pinch of salt and cook over low heat, whisking, for 10 minutes, or until the tapioca is translucent. Whisk in the egg yolk and cook the mixture over low heat, stirring, until it registers 160 degrees on a candy thermometer. Remove the pan from the heat and let the pudding stand, covered, for 30 to 45 minutes. Remove the vanilla bean and stir in the ground ginger or crystallized ginger. Serve warm garnished with grated coconut or mango slices. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Adapted from a recipe by Chef David Lebovitz as published in Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8809 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-11-1998 Recipe by: David Lebovitz Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 276
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 52.9mg
Sodium: 115.4mg
Potassium: 129.4mg
Carbohydrates: 60.1g
Fiber: <1g
Sugar: 38.5g
Protein: 3.5g