As pretty as pearls – Coconut tapioca cream with mango compote
Aussi jolies que des perles – Crème de tapioca à la noix de coco et compote de mangues
I was reading a French Elle magazine, I like Elle because they always have a great food/recipe section at the end called “Elle à Table” with fresh and modern recipes and tons of flavors. I got stuck on a tapioca cream recipe picture with a raspberry coulis. It looked so beautiful that I felt like eating the paper. I got inspired by Elle’s recipe for this one, eventhough I did not use the same ingredients or quantities, they somehow gave me the idea to mix fruits and tapioca. It’s a fresh and light dessert, perfect as a little treat after a heavy dinner, because as we say in French, “il faut toujours laisser une petite place pour le dessert” (you always need to leave a little space for dessert) not matter how heavy your meal was. I am not really too much into desserts, but I love fruit based desserts like this one, with a little exotic touch you get with the coconut.
In France, we use tapioca in soups, it’s not very common to see it in sweet dishes but it works perfectly well with coconut in sweet desserts. You can use raspberries instead of mango, they both tastes equally delicious.
I finally bought a car, it’s funny how a car can give you this feeling of freedom, I realized that when I no longer had one. So finally I can go shopping at my favorite grocery stores not accessible to public transportation. In Paris, public transportation is great and you don’t need a car, but even though San Francisco has a decent public transportation, a car is somehow not a luxury if you work in some parts of town.
Ingredients for 2 verrines
- 2.82 oz (or 80 g) tapioca
- 7.4 fl oz (or 220 ml) coconut milk
- 1.7 fl oz (or 50 ml) milk
- 3 tbs heavy cream
- 2.82 oz (or 80 g) sugar
- 1 mango
- zest and juice of one lemon
Peel mango. Keep 4 slices aside for decoration, and cut the rest in cubes, add 1 tbs sugar and lemon juice and cook for about 7 minutes until it becomes a compote. Set aside
Cook tapioca in boiling water for about 5 minutes, to remove all the extra starch, then drain.
Heat milk, coconut milk and cream, add sugar, then add tapioca pearls, let it cook until tapioca becomes transparent.
Add some lemon zest, keep some for decoration.
Place mango compote in a glass and top with cream of tapioca, let it cool and place in the refrigerator. Decorate with mango slices, and extra lemon zests.
This entry was posted by silvia on December 15, 2009 at 12:26 pm, and is filed under Desserts. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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How lovely is that image! I want one right about now, just after lunch here and this would be the perfect dessert.
Beautiful. Old world meets new world.
I love it! I want one now – I think somehow it would wake me up.
Je desire manger ce dessert!!
wow over the top gorgeous color and yummy looking!
I’m very excited about this recipe – two of my favourite things coconut and mango are included. Needless to say I’ll be trying it (plus mango season is in full swing).
Interesting you say tapioca isn’t used in sweets much there – we’re the opposite in Australia, it’s never used much in anything savoury. But very popular in sweet dishes – we also call it ‘sago’.
I can’t agree more about leaving room for dessert after every meal!
This is a beautiful dessert! I’m a huge fan of tapioca which can never go wrong with coconut milk and mango.
I’m curios about tapioca in soup in France though. Sounds very interesting!
great dessert! I love the colors and the mango compote
Oh gosh. I can have this anytime. Looks so refreshing and I have all the ingredients!
Tapioca pearl also called as ‘sago’! We normally made this with honey dew melon and serve chilled. I also love your mango version… looks so yummmm…. Yeah, I think this is something that I can never resist too.