Episode 34 - Coconut Tapioca with Lime Curd
Coconut Tapioca with Lime Curd, Coconut Crumble and Raspberries, Star fruit and Mangosteen
40ml lime juice
55g caster sugar
90 grams tapioca pearls
125mls coconut milk
65ml coconut water
70g desiccated coconut
50g butter, chilled
- Preheat oven to 165C.
- For the lime curd, place eggs, lime juice and sugar in a pan over low heat. Add butter and cook on a low heat, stirring continuously until it is thick enough to coat the back of a spoon, about 5 minutes. Set aside to cool and set in the fridge.
- For the coconut tapioca, cook tapioca in 1 L boiling water until pearls are translucent about 30 minutes. Remove from heat, strain and rinse. Meanwhile in a separate pan combine coconut milk, coconut water and sugar and cook until sugar has dissolved. Add to tapioca and stir well. Set aside in fridge.
- For the coconut crumble, combine 50g desiccated coconut and the rest of the ingredients in a food processor and blitz until combined. Transfer to a bench and roll out flat. Bake until cooked through, about 15 minutes. Remove from oven and cool. Crush the crumble to resemble breadcrumbs and add remaining desiccated coconut.
- To plate, spoon coconut tapioca into 4 shallow bowls. Garnish with lime curd, coconut crumble and fruit.