 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A Thai-inspired tapioca pudding paired with papaya puree in a sweet and creamy pudding. Ingredients:
1 cup light coconut milk |
3/4 cup skim milk |
2 tablespoons sugar |
2 tablespoons quick tapioca |
1 teaspoon vanilla |
2 medium papayas, halved and seeded |
Directions:
1. Combine the coconut milk, milk, sugar, and tapioca in a medium-size saucepan, and bring to a boil over high heat.
2. Reduce the heat to low and simmer, stirring frequently, about 5 minutes.
3. The mixture will continue to set as it cools.
4. Stir in the vanilla extract.
5. Cover and refrigerate until it is well chilled, at least 1 hour.
6. With a spoon, scoop out the papaya flesh and place it in a blender or food processor.
7. Process the papaya to a puree.
8. Cover and refrigerate until well chilled, at least 1 hour.
9. To serve, spoon the tapioca pudding into 1 side of each soup bowl, then add the papaya puree on the other side, forming a yin-yang pattern.
|
|