Coconut Tapioca in Papaya Bowl

Coconut Tapioca in Papaya Bowl

by Joshua Reynolds 2 years ago
3 (1)
20 minutes
319.5 kcal
34.2 g carbs
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Description

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!

Ingredients
  • ¾ cup tapioca pearls
  • 1 (14 ounce) can coconut milk
  • 2 large papayas - halved lengthwise and seeded
Directions
  1. 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. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 319.5 kcal
carbohydrates: 34.2 g
protein: 2.7 g
saturated fat: 18.6 g
sodium: 16.8 mg
fiber: 2.9 g
sugar: 5.9 g