Tapioca with Coconut and Mango

Tapioca w/ Coconut & Mango

It may not feel like Summer in the North West but I have been making Summer food anyway! Iced teas, hamburgers, lots of veggies, fresh pickles, and refreshing desserts have been returned to their rightful place on my menu. This is one of my favorites and if you get everything at the Asian store you can probably do it for under $5!

Tapioca w/ Coconut & Mango

Bring 1/2 cup of pearl tapioca (I used large pearl) and 6 cups or more of water to a boil in a medium saucepan. Continue to boil until tapioca is clear except for a small opaque center. Try one for texture and continue boiling if necessary. The large pearl took me about 40 minutes to get to desired doneness. The tiny ones only take a few minutes. When tapioca is ready transfer to a colander and rinse under cold water.

Meanwhile, peel, pit, and chop 1 ripe mango. Combine in a medium bowl 1/2 cup of macapuno (click here for a picture of the jar and a yummy looking recipe), 1/2 cup of full fat canned coconut milk, and the mango. Refrigerate.

Add rinsed and drained tapioca to the coconut mango mixture. Refrigerate for at least 30 minutes or until ready to serve. Serve in fun glasses. I got the Irish Coffee glass above at the dollar store!

A bit about Macapuno

Macapuno goes by  few different names: gelatinous mutant coconut, coconut sport, coconut strings. How I understand it coconut trees will sometime produce a coconut without water inside and so the resulting flesh is soft and jelly-like. Once that tree makes a “mutant” coconut thats the only type they will continue to make. It has a great texture and is a fun treat. Find it at Asian and Filipino stores.

Coconut Lime Sherbet

Last night I made shrimp sauteed with lime peel, pad Thai and refreshing coconut lime sherbet for dinner.

We were both so hungry that I didn’t get a chance to snap a pic!

So here’s some shrimp, egg, carrot and chives futomaki zushi 🙂

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And here is my recipe for our dessert:

This is so refreshing on it’s own or after some Thai inspired food as we did!

2 cups of sugar

1 cup of water

1 15oz can of coconut milk

¼ cup freshly squeezed lime juice(about 1 ½ limes)

Fresh lime zest to taste

  1. Whisk the water and sugar together in a saucepan. Bring to a boil, stirring so the sugar dissolves. Let cool and refrigerate until well chilled.
  2. Refrigerate the coconut milk and lime juice until well chilled.
  3. Whisk the sugar syrup, coconut milk and lime juice together. Add freshly grated lime zest to taste.
  4. Freeze sherbet according to your ice cream maker’s directions and enjoy!

Peach Crisp Recipe

Super easy and fantastic to boot!

A favorite with almost everyone and easier than peach cobbler.

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Peach Crisp Recipe:

3(15 oz each) cans of peaches

2/3 each cup of oatmeal & 2/3 cup whole wheat flour (for gluten free use 1/3 each brown rice & tapioca flour, or 1/3 cup coconut flour)

2/3 cup of light brown sugar

1/4 tsp. salt

1/4 tsp. powdered ginger

1/4 tsp. cinnamon

5 T. of melted butter( you can substitute with canola oil for a non-dairy version)

1.Preheat the oven to 350 Fahrenheit.

Combine dry ingredients in a 1 quart sized bowl.

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2. Pour all 3 cans of peaches in a glass 9″x13″ pan.

I used yellow cling peaches 🙂

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3. Sprinkle 4 Tablespoons of dry mix over the peaches to help thicken the crisp.

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4. Pour the melted butter in the dry mix and stir until combined.

It should have clumps, kinda like pancake mix 🙂

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5. Spread the crisp mixture over the peaches.

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6. Bake for 30 minutes or until bubbly and lightly golden on top.

Let cool and serve with whipped cream or vanilla ice cream!

Possibly the easiest dessert ever, you can even memorize the ingredients.

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