Tapioca with Coconut and Mango

Asian, Cooking, recipe

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.

Thai Chicken Noodle and Kitchen Essentials

Asian, Cooking

I love Thai food. Pad Thai, Phat Si Lo, yellow curry, and green curry are a few that come to mind. I also am partial to Saigon style Pho.

Imagine my joy with a soup combine elements of both into a slurpable bowl of delight. Grilled chicken, carrots, celery, thin rice noodles and cilantro swimming in a flavorful bath of caramelized onion, chicken broth, curry paste, coconut milk and lime juice. Drooling yet? This soup cost me less than $5 (prorated and buying at a local Asian grocery store).

Here is my list of essential ingredients for Asian cooking (first 3 you will need for the soup):

Coconut milk- use regular coconut milk, lite coconut milk is watery and not as creamy. I use Mae Ploy, Chaokah and Aroy-D.

Curry paste- I use Mae Ploy’s yellow & green curry paste in the large containers.

Fish sauce- it’s dark and smells weird but adds wonderful depth of flavor to dishes when applied gingerly

Shiracha hot sauce- thin, vinegary and spicy. Condiment.

Garlic chili hot sauce- paste like texture, you taste the garlic and sugar than the heat.

Roasted chilies in oil- toasted, aromatic taste that is hard to describe with lots of spicy chilies. Condiment.

Toasted sesame oil- finishing oil, does not hold up well with heat, use in small amounts.

Hoisin sauce- a thick, rich, sweet sauce that has many uses.

Soy sauce- a classic, I use Kikkoman Light.

Rice vinegar- unseasoned, for sushi rice, salad dressing, sauces and marinates.

Coconut Lime Sherbet

Asian, recipe

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 🙂


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!