So here’s the delightful recipe I simply had to try off of Mr. Bobby Flay’s book.
- Coconut Tapioca with spiced fruits
Now the only hard part would be to find the tapioca.. it isn’t too common in the supermarkets, but fear not; it can easily be substituted with SAGO SEEDS!
- yummmm
Nope they aren’t the same; although they may look and taste alike. The differences between sago seeds and tapioca seeds are miniscule and you’ll have you have a look for yourselves, but often times its very common to substitute them.
Here’s what you’ll need:
- ½ cup tapioca/sago seeds
- 2 cans (14 ounce) coconut cream (I used this since i couldnt find unsweetened coconut milk; the difference however is ever so faint, it just makes it a tad bit thicker)
- 2 cinnamon sticks
- 1 (1-inch) fresh ginger, peeled and grated
- ½ serrano chile (optional)
- whole nutmeg crushed
- ¼ cup sugar
- ¼ cup simply syrup
- ½ cup crème fraîche
Mango and Blackberry Salad
- 1 ripe mango
- 1 cup fresh blackberries
- ½ cup cut up coconut pieces
- ½ cup red currants
- ¼ cup brown sugar
- ½ vanilla bean split lengthwise and seeds scraped
- 1 tbsp finely grated fesh ginger
- fresh mint for garnish
For the mango blackberry Salad:
This is relatively easy; just chop up the mango into medium sized cubes and toss it in with all the rest of the berries and sugar. Add the vanilla seeds in the mixture as well; but don’t throw away the pod just yet.
- Fruit Salad
For the spicy coconut tapioca:
Let the tapioca soak in a bowl for about an hour in roughly 2 cups of water. Once that is done start up a saucepan combining the coconut milk, cinnamon, ginger, serrano, sugar and the vanilla pod that was scraped earlier. Keep stirring over medium heat for 25-30 minutes until it has reduced to about 3 cups.
Set a medium bowl in a large bowl of ice water.
Strain the coconut milk into another saucepan and place it back over medium heat adding the drained tapioca. Let it sit for about 2-4 minutes until the Sago/taipoca seeds are semi soft. Pour the contents into the cold water bath and stir until cool.
Add the simple syrup, crème fraîche, into the mixture and serve with the mango blackberry salad
And there we go!
- Tadaa
Enjoy!
Eaternally Yours,
Drina C.
It’s terrible, I have been so busy with so many things , I believe I am getting ahead of myself and trying to fit a 28 hour day into a 24 hour day. If it isn’t midnight work hours or socializing or cooking its taking care of Sasha or endless chores or running errands to sort out the bills; at any given time there is something or the other. I truly admire the women with babies in their arms, managing a whole household, working during the day and still making sure the family sits together at the dinner table with their favorite dishes in front of them. How do you do it? Continue reading 
