Saturday, February 28, 2009

Key Lime Coconut Cream Tapioca Pudding - Fresh Produce of the Month - Citrus

Key Lime Coconut Cream Tapioca Pudding
First okra, now tapioca - two childhood aversions overcome.
I am so proud of myself...and rather mystified, too.


Key Limes
Key limes are harvested when very green. The more
yellow they become, the more ripe they are.

Key Lime Coconut Cream Tapioca Pudding - My own recipe

Ingredients

1/2 cup small pearl tapioca, soaked overnight under refrigeration in 2 cups of water
4 fluid ounces freshly squeezed key lime juice
1 15-ounce can cream of coconut (not coconut milk, but the condensed, commercially sweetened cream used to make piña coladas)
2 large eggs, well beaten

Method (Consistent, patient stirring is essential for a successful texture)

In a medium-sized, heavy, preferably non-stick saucepan, combine key lime juice, cream of coconut and eggs, beating well with a wooden spoon or plastic-coated wire whisk. Drain tapioca pearls, then stir them into custard mixture. Over medium heat, constantly stir mixture for the next 15-20 minutes. If it threatens to bubble, turn heat down to low, but continue stirring. This will ensure that the eggs will not curdle and the mixture will not scorch. After about 5 minutes, mixture will begin to thicken and the tapioca pearls will begin to somewhat swell and turn translucent. As you get closer to the end of cooking, you will notice that the mixture has thickened considerably to a consistency that easily holds its shape when collected with a spoon. Remove from heat during the last few minutes, but continue to stir as the mixture completes cooking with the stored heat of the saucepan. Transfer immediately to a room temperature bowl to divide for serving while still warm, or place bowl in refrigerator to chill. Pudding will further thicken as it cools. Serves 4 generously. --
Key Lime Coconut Cream Tapioca Pudding

This recipe is for Simona of Briciole, hosting Fresh Produce of the Month - Citrus Fruits, for Marta of An Italian in the U.S., the creator of Fresh Produce of the Month.

25 comments:

  1. You can't convince me on the okra, but this sounds amazing!

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  2. I don't know how you did it, but you managed to make tapioca look sexy! Sounds delicious, too. :)

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  3. MMMMM.... sounds as music to my ears,....MMMMM..

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  4. I don't know what pearl tapioca tastes like and now you made me curious. I love the color of your pudding. Thanks for the note about lime ripeness and for contributing to the event.

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  5. This looks so deliciously pampering! And what an amazing fresh photo! Makes me want to dip right into it!Aswell as crave summer already!! :)Mia

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  6. Love the creamyness of this..And the color looks very nice..

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  7. Sounds comforting and refreshing at the same time. Great photography.

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  8. What lovely little dishes! This recipe intrigues me, as I have always liked tapioca. I'll have to see if others around me would also be interested and give it a try.

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  9. amazing!! always loved tapioca!

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  10. Beautiful photos, Susan. Those green bowls are pretty. so's the patterned cloth ? underneath.

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  11. Your bowl of limes are making me strongly long for warmer weather. What a simple yet elegant picture.

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  12. Sounds amazing and looks sexy too.

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  13. Sounds amazing and beautiful

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  14. lovely photography. such a refreshing and unique recipe :)

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  15. That looks great. I want to try the recipe. Nice pics too.

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  16. Hey! I want one of those puddings!

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  17. I love tapioca. And the key lime twist is awesome.

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  18. Thank you so much! I never made a tapioca pudding, this could be a good first try! Your pictures look wonderful.

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  19. Bought accidentally unsweetened coconut cream but added honey (3 or 4 tbsp) and I realy like it! Thank your for the recipe

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  20. Great recipe! I'll try it soon!!
    This must be like tapioca pudding taken to the tropics, with a floppy hat and a habiscus-printed shirt! Lovely!

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