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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 34 - Coconut Tapioca with Lime Curd


Red Team

Coconut Tapioca with Lime Curd, Coconut Crumble and Raspberries, Star fruit and Mangosteen

Serves 4

 

Lime curd

1 egg

40ml lime juice

55g caster sugar

60g butter

 

Coconut tapioca

90 grams tapioca pearls

125mls coconut milk

65ml coconut water

50g sugar

 

Coconut crumble

70g desiccated coconut

50g sugar

50g butter, chilled

25g flour

 

Garnish

Star fruit

Mint

Mangosteen

Raspberries

 

  • 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.

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