Yin Yang Coconut Papaya Dessert
Ingredients
1 cup canned unsweetened coconut milk, well stirred
3/4 cup milk
3 tablespoons sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
2 medium ripe papayas (about 1-1/2 pounds)
Fresh mint sprigs, for garnish
Instructions
Combine the coconut milk, milk, sugar, and tapioca in a medium-size
saucepan, and bring to a boil over high heat. Reduce the heat to low
and simmer, stirring frequently, until the tapioca is translucent
and the mixture is slightly thickened, about 5 minutes. Do not
overcook; the mixture will continue to set as it cools. Stir in the
vanilla extract.
Let the tapioca cool. Cover and refrigerate until it is well
chilled, at least 1 hour.
Halve the papayas and remove the seeds. With a spoon, scoop out the
flesh and place it in a blender or food processor. Process the
papaya to a puree. (There should be about 2 cups of puree.) Cover
and refrigerate until well chilled, at least 1 hour.
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. Garnish with a mint sprig and serve at once.
Yield: 4 servings
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