Coconut and Palm Sugar Syrup with Tapioca, Tropical Fruit, and Shaved Ice
You can never have too many side dish recipes, so give Coconut and Palm Sugar Syrup with Tapioca, Tropical Fruit, and Shaved Ice a try. One serving contains 797 calories, 6g of protein, and 48g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegan diet. Head to the store and pick up water, palm sugar, coconut milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
1
Bring 8 cups water to a boil in a 2-quart saucepan and add tapioca, stirring constantly. Gently boil, stirring occasionally, until tapioca is almost completely translucent, 40 minutes to 1 1/2 hours, depending on size of tapioca.
Ingredients you will need
Tapioca
Water
Equipment you will use
Sauce Pan
2
Remove from heat and let tapioca stand, covered, until completely translucent, 45 minutes to 1 1/2 hours, depending on size.
Ingredients you will need
Tapioca
3
While tapioca is standing, bring sugar, a pinch of salt, and remaining 1/4 cup water to a simmer in a small heavy saucepan, stirring until sugar is dissolved. Simmer syrup until slightly thickened, about 5 minutes.
Ingredients you will need
Tapioca
Sugar
Syrup
Water
Salt
Equipment you will use
Sauce Pan
4
Scoop out 3/4 cup (total) of thick layer of coconut cream from tops of cans (reserving remainder for another use) and whisk into syrup until combined well. Chill syrup until cold, about 1 hour.
Ingredients you will need
Coconut Cream
Syrup
Equipment you will use
Whisk
5
Add 3 cups cold water to translucent tapioca, then drain in a sieve.
Ingredients you will need
Tapioca
Water
Equipment you will use
Sieve
6
Transfer tapioca to a large bowl filled halfway with cold water, swirl, and then drain in sieve. (This removes excess starch.)
Ingredients you will need
Tapioca
Starch
Water
Equipment you will use
Sieve
Bowl
7
Spoon 3 tablespoons syrup into each of 4 glasses (there will be some left over), then divide fruit and tapioca among them. Top with shaved ice.
Ingredients you will need
Tapioca
Fruit
Syrup
Ice
8
*Available at Asian markets and Uwajimaya (800-889-1928).
1
Small pearl tapioca may be substituted for large, but the cooking time must be reduced to about 5 minutes boiling time and 15 minutes standing time.For this recipe, we prefer one of the following brands of coconut milk because the thin liquid and the creamlike layer are distinctly separated: A Taste of Thai, Mount Tai, Thai Kitchen, or Ka-Me. Syrup can be made 3 days ahead and chilled, covered.