Coconut Tapioca in Papaya Bowl

Coconut Tapioca in Papaya Bowl

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h 30 m
Tao,RN
Recipe by  Tao,RN

“Coconut tapioca is one of my favorites of all time. I also love the tropical fruit papaya. When I combined these two things together, it did make my day. If you are not a big fan of papaya, you may skip the papaya bowl; coconut tapioca by itself would be a good treat to your guests too!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Bring a pot of water to a boil. Stir the tapioca pearls into the boiling water. Reduce heat to medium to keep water at a simmer. Cook, stirring frequently to keep the pearls from sticking to the bottom of the pot, until the water becomes thickened, 5 to 7 minutes. Drain. Transfer the tapioca to a large bowl and cover with cold water.
  2. Refill the pot with fresh water and bring to a boil. Once the tapioca pearls have cooled, drain the cool water from the bowl and transfer the tapioca to the boiling water. Remove the pot from the heat; cook and stir again until the pearls are clear, 5 to 7 minutes; drain. Transfer the tapioca to a clean bowl and cover with cold water. If the pearls are not completely clear, repeat the process until they are.
  3. Pour the coconut milk into a small saucepan and place over medium heat; bring to a simmer. Once the coconut milk is simmering, stir the tapioca into the coconut milk until the pearls are evenly coated. Remove from heat and allow the mixture to cool completely; spoon into the papaya halves. Store in refrigerator until ready to serve.

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Review (1)

Rate This Recipe
klfelt
2

klfelt

My kids ate the tapioca up, left the papaya.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 320 cal
  • 16%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 34.2 g
  • 11%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Tapioca Pudding with Tender Coconut