CHOCOLATE HAUPIA BARS

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.

I love creating desserts that combine haupia with other desserts. Haupia is so versatile and goes well with so many different flavors. I’ve made a Chocolate Haupia Cream pie, which this dessert is based on, and a Pumpkin Haupia Pie. But, of course, haupia is delicious enough as a stand-alone dessert.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

How to Make Chocolate Haupia Bars?

You start with the amazing macadamia nut crust. The crust is a shortbread crust with chopped macadamia nuts added. You’ll need:

sugar
flour
macadamia nuts
butter

I like to use a nut chopper to chop my nuts. It can be quicker than using a knife, and you will have more uniform pieces. You also often have a measuring cup built into the chopper, so it is easy to tell when you’ve chopped enough.

To make the crust, combine the sugar, flour, and chopped nut. Add the melted butter and stir with a fork until evenly moist.

Press the crust into a parchment paper-lined 9×13-inch pan.
Bake at 350°F for 15 to 20 minutes. The edges should be golden brown. Allow the crust to cool before adding the haupia filling.

Making the Haupia Filling

Combine the cornstarch and water, stirring until smooth. Set aside.
Chop up 8 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.

In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes!

Remove from the heat and stir in the coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it’s completely melted and smooth.

Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, with no more streaks of white.

Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.

Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.

Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, add cool whip or whipped cream, and a little shaved chocolate.

Chocolate Haupia Bars

4.89 from 9 votes

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Prep Time 15

Cook Time 40

Chill Time 4

Total Time 5

Course Dessert

Servings servings

Ingredients

Crust

½ cup granulated sugar
1¾ cups flour
1 cup finely chopped macadamia nuts
¾ cup butter, melted

Haupia

¾ cup + 3 tablespoons cornstarch
⅔ cup water
3 cups milk
2 - 14 ounce cans coconut milk, full fat
¼ tsp salt
2 cups sugar
1 tablespoon coconut extract
8 ounces semi-sweet bakers chocolate, (do not use chocolate chips)

Garnish

whipped cream or cool whip
shaved chocolate

Instructions

Crust

Preheat the oven to 350°F.
Prepare the 9x13-inch pan by lining it with parchment paper. Leave enough overhang on the ends to be able to lift the finished bars out of the pan.
Mix together the sugar, flour, and chopped macadamia nuts in a medium bowl. Add the melted butter and stir with a fork. Mix until the crust ingredients are evenly moist.
Add the crust to the prepared pan and press into the bottom of the pan.
Bake for 15 to 20 minutes or until the crust begins to lightly brown around the edges.
Allow the crust to cool while you prepare the haupia.

Haupia

Chop up 8 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
Combine the cornstarch and water, stirring until smooth. Set aside.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat. Give the cornstarch one more quick stir, then pour it slowly into the coconut milk mixture, whisking as you pour. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes; even if it thickens up before then time is up!
Remove from the heat and stir in the coconut extract. Allow it to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, and you do not see any white streaks. Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.
Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.
Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, wiping the knife after each cut. Add cool whip or whipped cream and a little shaved chocolate.

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CHOCOLATE HAUPIA CREAM PIE (TED’S BAKERY COPYCAT)

Smooth, creamy, decadent, and delicious are just some of the words I would use to describe this pie. It has the perfect balance of delicate coconut haupia and rich chocolate; this just might become your new favorite pie!

I was so excited to put this recipe together. It took several tries to get it right, and finally, here it is – Chocolate Haupia Cream Pie. My goal was to recreate the Chocolate Haupia Cream Pie from Ted’s Bakery. If you live on the island of Oahu or even if you have visited, you certainly are familiar with Ted’s Bakery on the North Shore and, more specifically, their Chocolate Haupia Cream Pie, which they are famous for.

If you have never heard of Ted’s Bakery or had Chocolate Haupia Cream Pie, here is your chance to experience this amazing slice of heaven! With the perfect blend of chocolate, coconut, and cream, it just might become your new favorite pie.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

Ingredients:

You only need a few simple ingredients:

One 9-inch pie crust
cornstarch
water
milk
coconut milk, full-fat
salt
sugar
coconut extract
semi-sweet bakers chocolate

Making Chocolate Haupia Cream Pie:

The first step is making a homemade pie crust or using a premade frozen pie crust. Bake the pie crust per the directions and allow it to cool completely.
While the pie crust is cooling, begin making the haupia pie filling
Start by combining the cornstarch and water, stirring until completely smooth. Set aside.
I like to chop up the chocolate ahead of time to get the pie filling put together quickly. Chop up 4 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now. You will melt it later.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes! The cooking time is critical to the haupia setting as it cools. The number one reason haupia fails to set is that it was not cooked long enough. Be patient!
Remove from the heat and stir in 2 teaspoons of coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching of the chocolate). Then stir the chocolate until it’s completely melted and smooth.
Add to the melted chocolate about 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit. If you were to pour the haupia right on top, you would not have nice clean, even layers.

Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
When you are ready to serve, top the pie with whipped cream or cool whip and shaved chocolate (optional). **For a more authentic Ted’s Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

Chocolate Haupia Cream Pie

4.95 from 19 votes

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Prep Time 30

Chill Time 4

Course Dessert

Servings servings

Ingredients

1 9-inch pie crust, frozen or homemade

Haupia

6 tablespoons cornstarch
⅓ cup water
1½ cup milk
1 14-ounce can coconut milk, full fat
⅛ tsp salt
1 cup sugar
2 teaspoons coconut extract
4 ounces semi-sweet bakers chocolate, do not use chocolate chips

Garnish

whipped cream or cool whip
shaved chocolate

Instructions

Prebake either a frozen or homemade pie crust. Allow to cool completely.

Haupia

Combine the cornstarch and water, stirring until smooth. Set aside.
Chop up 4 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes!
Remove from the heat and stir in 2 teaspoons coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
Add to the melted chocolate 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit.
Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
**For a more authentic Ted's Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

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PINEAPPLE SMOOTHIE

This simple and refreshing pineapple smoothie delivers a burst of tropical flavors! With blended pineapple, coconut milk, Greek yogurt, pineapple juice, and a touch of honey, you have a quick and delicious smoothie.

You don’t need to be on a tropical island to enjoy the taste of the tropics. With a few simple ingredients, you can recreate those beloved island flavors. Add a fun drink umbrella, close your eyes and imagine the sound of the wind and waves while sipping on your pineapple smoothie! This smoothie recreates all of the yummy flavors of a pina colada but without the alcohol. I’ll give you some suggestions below if you want to add alcohol and have the whole pina colada experience.

Frozen Pineapple:

I always avoid using ice in my smoothies. Ice makes your smoothie cold, but as it melts, it waters down your smoothie without adding any flavor. Using frozen fruit gives you an ice-cold smoothie while also adding loads of flavor.

You can use either fresh pineapple or buy frozen pineapple. If you are using fresh pineapple, you will need to cut it up into cubes and allow time for it to freeze. To freeze a fresh pineapple, remove the skin and cut it into uniform chunks. Place them on a parchment paper-lined baking sheet in a single layer. Make sure the pieces are not touching each other. Allow the pineapple to freeze for 6 hours or overnight. Once they are frozen, you can toss them into a freezer bag until you are ready to use them. I have made the mistake of placing all of my pineapple pieces in a container to freeze them. I ended up with one large chunk of pineapple with all the pieces frozen together, and I had to chip them apart to use them for my smoothie…Don’t make my mistake.

Adding Alcohol:

If you want to make these more true to a pina colada and add alcohol, go for it; just don’t forget the drink umbrella! I would recommend starting with 3 ounces of white rum or coconut rum, about ⅓ cup. Then, of course, you can always add more if you like.

Pineapple Smoothie

5 from 1 vote

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Prep Time 5

Course Drinks

Servings servings

Equipment

Blender

Ingredients

3 cups frozen pineapple chunks
½ cup plain greek yogurt
½ cup coconut milk
½ cup pineapple juice, (more if needed to thin out the smoothie)
1 tablespoon honey, optional

To Make this an Adult Beverage:

3 ounces white rum or coconut rum, (about ⅓ cup)

Instructions

If using fresh pineapple, cut the pineapple into chunks and place them on a parchment paper-lined baking sheet. Be sure the pieces are in a single layer and not touching. Leave the pineapple chunks in the freezer for 6 hours or overnight. Once frozen, you can place the pineapple chunks into an airtight container or freezer bag until ready to use.
Place the frozen pineapple, yogurt, coconut milk, pineapple juice, and honey (if using) in the blender. Blend until smooth and creamy, with no visible pineapple pieces. If you want to thin out the smoothie, add more pineapple juice, just a little at a time, until you reach your desired consistency.
**If adding alcohol, add it to the blender along with the other ingredients.
Pour into the glasses and serve immediately.

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PANANG CURRY

Rich, thick, and creamy…just as a good curry should be! And to make something good even better, this recipe is loaded with chicken and lots of vegetables to make for a complete meal in one bowl! So grab a spoon and dig in!!

I love a good curry! But not just any curry; I like my curry thick, creamy, and full of meat and vegetables. So I made a lot of adjustments to this recipe until it was just the way I liked it. And I think you will too!

Let’s talk about the ingredients…

Panang curry paste: You certainly can make this from scratch. *Confession* – I have not even attempted to. I love the Panang curry paste that I use so much that I have not even thought about trying something else…Maybe someday I’ll try to make it from scratch, but for now, I use canned Panang curry paste.

Panang curry is usually less spicy than traditional red curry because it uses fewer red chilies, but there’s still a distinct kick of spiciness to it. Panang curry pastes vary somewhat from brand to brand. Still, they typically include dried chili peppers, ginger, lemongrass, kaffir lime zest, kaffir lime leaves, coriander root, coriander seeds, and cumin seeds.

Coconut milk: I’ve tried many different coconut milk brands; I’ve used organic and lite or low-fat coconut milk. I have sat on the grocery store floor and compared ingredients labels until my head hurt (seriously, I have). I have learned that there is a big difference between the various cans of coconut milk. So it’s worth choosing carefully. My first goal in choosing canned coconut milk is to avoid all the unnecessary added ingredients. The only canned coconut milk I will buy has three ingredients; coconut, purified water, and guar gum. Guar gum is a thickener and a food binder and is a common food additive. Some brands add color retainers, stabilizers, additional thickeners, and preservatives. To avoid all the other added ingredients, you may have to buy organic.

When buying canned coconut milk, the other choice you have to make is deciding between regular and lite (sometimes called low fat). I have tried using lite or low-fat coconut milk in my curries, and I have never liked the results. The curry is less flavorful and watery, not at all thick and creamy. I have also discovered that the lite coconut milk always has more additives to make up for the less fat, essentially creating a “false” creaminess using artificial ingredients…yuk! So if you want a full-flavored, creamy curry, you must buy regular coconut milk! You won’t regret it!

Fish sauce: For those not familiar with fish sauce, it is a liquid condiment made from fish or krill that has been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine. It has a strong, pungent smell that can be off-putting, but fish sauce is essential in creating authentic Asian flavored dishes. When used correctly, it enhances and complements the dish’s flavors and does not overpower or stand out. Sugar is often used, as it is in this recipe, to balance the strong salty taste of the fish sauce.

Bamboo: I discovered edible bamboo only a few years ago and thought it would go great in curry. Bamboo shoots have a texture similar to water chestnuts with a mild flavor. And not only are they delicious, but they are also good for you as well as a healthy source of fiber.

Thai Basil: Thai basil has purple stems, and its leaves are narrower and perkier than its Italian cousin. Bury your nose in a bunch of Thai basil, and you’ll smell anise, not pesto. Flavor-wise, it’s spicier and bolder, too. If you can’t get your hands on Thai basil, you can use Italian, but it will give you a slightly different taste. We usually have a bush of Thai basil growing in our garden, so it’s easy to go to our garden and pick a handful.

You certainly are not limited to the ingredients listed here. You can get creative with this curry and make it your own. There are so many things you could add to this curry. I have used long beans, green beans (only fresh, not canned), potatoes, carrots, and zucchini. You could even change the meat and use pork, beef, or fish.

Panang Curry

5 from 2 votes

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Prep Time 15

Cook Time 30

Course Main Course

Servings serving

Ingredients

5 tablespoons Panang curry paste
1 tablespoon cooking oil
2 cans coconut milk, full fat
2 pounds chicken, cut into 2-inch strips
2 tablespoons sugar
2 tablespoons fish sauce
1 onion, chopped
1 or 2 large red peppers, cut into strips
1 or 2 large green peppers, cut into strips
1 small can of bamboo, (optional)
10-15 Thai basil leaves, torn

For Thickening (see notes):

4 tablespoons cornstarch
4 tablespoons cold water

Instructions

In a wok or deep skillet, fry the curry paste in the oil over medium-high heat until sizzling and fragrant, 2 to 3 minutes.
Stir the coconut milk into the curry paste and bring to a boil.
Add the chicken and cook in the coconut milk for 10 to 15 minutes.
Stir in the sugar, fish sauce, onions, peppers, and bamboo. Simmer for 10 minutes.
**If you want your curry thicker, at this point, you can combine the cornstarch and water and mix well until the cornstarch is completely incorporated into the water. Then stir it into the curry quickly and continue stirring as it thickens (see notes).
Add the Thai basil leaves and serve over rice.

Notes

Before I even start to make this curry, I know that I will want it thickened. So instead of waiting until the end, I add the cornstarch mixture at the beginning to the heated coconut milk, but before it boils. It makes it easier to stir without the meat and vegetables getting in the way. But if you are uncertain whether or not you want to thicken the curry, it is OK to wait until the end.

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COCONUT TAPIOCA PUDDING

This is a tropical twist on a classic tapioca recipe. Pairs perfectly with fresh mango for a Thai-themed dessert. But honestly, you can’t go wrong using any fresh fruit; strawberries, raspberries, blackberries, peaches…The sky is the limit!

Tapioca is a classic dessert. You can find my recipe for classic tapioca here. But there are so many other variations as well. I have had sweet potato tapioca, honeydew tapioca and pumpkin tapioca. I have some variations of my own swirling around in my head, so expect to see those recipes soon. This is my take on coconut tapioca. This pairs perfectly with sweet fresh mangoes. It has a Thai feel and reminds me of the popular Thai dessert, mango sticky rice. Of course, this would pair nicely with any fresh fruit. You could even add toasted coconut or shaved chocolate. Don’t be afraid to get creative!

Growing up, my mom always used tapioca granules. But recently, I have found tapioca pearls. They come in large and small pearls. They give a lot more texture to the dessert than the granules do. With the small pearls, you need to soak them for a couple of hours to help them soften when cooking. The large pearls need to be soaked overnight. I typically use the small pearl for my tapioca desserts. But this recipe will work well with either; you’ll just need to soak the large pearl tapioca longer.

Any fresh fruit will pair nicely with this tapioca, but mango, in my opinion, is the best! There is just something about mango and coconut that goes together so perfectly. To get the best mangoes, it is best to buy them in season, which is the summer months here in Hawaii. Buying locally grown will ensure you are getting the sweetest, freshest, and best-tasting mangoes! If fresh mangoes are hard to come by where you live, you could use frozen. You will have a softer texture than if you were using fresh and frozen will have a slightly less sweet taste, but it’ll work.

For this recipe:

In a small bowl, soak the tapioca in a can of coconut milk. Stir it well to incorporate the coconut solids with the liquids. There is no need to refrigerate; just let it sit on the counter, stirring it occasionally. I found 3 hours to be enough time to get the tapioca pearls soft enough to cook up quickly.

After the tapioca has sat in the coconut milk for 3 hours, pour all the contents into a medium saucepan. Add to the tapioca, milk, salt, sugar, and egg yolks and heat on medium heat, stirring frequently. You do not want to bring the mixture to a boil because you risk scalding your milk. You want it to be steaming and to see movement in the saucepan, but not a boil. Once you reach a simmer, turn it down to a low simmer (medium-low heat), and let it simmer uncovered for 10 to 15 minutes, continuing to stir constantly. It will begin to thicken as the eggs cook and tapioca absorbs more of the liquid.

After 10 minutes, you’ll want to check that your tapioca pearls are soft and no longer chewy. Take a small amount in a spoon, be careful because it will be very hot, and taste to check that it is done. You do not want your tapioca balls to be chewy or tough. If you need to cook it longer, cook for an additional 5 minutes and check again, repeat until done. If your tapioca is taking longer than 20 minutes, make sure you haven’t turned the temperature down too much.

Once the tapioca is done, remove it from the heat. Let the tapioca cool for 15 minutes.

Meanwhile, prepare your egg whites. With a handheld beater, beat the egg whites with 1/2 tablespoon granulated sugar. Beat until stiff peaks form. Stiff peaks are peaks that do not collapse when you lift your beater (turn it off before lifting it). This should only take a couple of minutes. Add the coconut extract and gently fold the egg whites into the tapioca.

You can serve the tapioca warm or chill it in the refrigerator for 4 hours. Top with mango or fruit of your choice and enjoy!!

Diced mango with whole mangoes in the background

Coconut Tapioca Pudding

This is a tropical twist on a classic tapioca recipe. Pairs perfectly with fresh mango for a Thai-themed dessert. But honestly, you can't go wrong using any fresh fruit; strawberries, raspberries, blackberries, peaches…The sky is the limit!

4.73 from 11 votes

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Prep Time 3

Cook Time 30

Course Dessert

Servings 1/2 cup servings

Ingredients

1 cup small pearl tapioca, not granulated or quick cooking
1 can coconut milk
2 cups milk
¾ cup granulated sugar + ½ tablespoon (for egg whites)
¼ teaspoon salt
1 eggs yolk,
2 teaspoons coconut extract (or instead you can use 1 teaspoon of vanilla extract)

Toppings

mango or other fresh fruit
shredded or shaved coconut, toasted, (see notes) (optional)
Shaved chocolate (optional)

Instructions

In a small bowl, soak 1 cup small tapioca pearls in one can of coconut milk. Stir and let sit on the kitchen counter for 3 hours (no need to refrigerate), stirring occasionally.
After letting the tapioca soak, pour it into a medium saucepan. Add to the tapioca mixture, 2 cups of milk, ¾ cup sugar, salt, and egg yolk. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture is simmering (do not boil), turn down the heat to medium-low and simmer for 10 to 15 minutes, stirring constantly to keep milk from scalding.
Carefully taste-test the tapioca to be sure the pearls are soft and no longer chewy. If the tapioca pearls are still chewy, cook for an additional 5 minutes and check again. When the tapioca is done, remove it from the heat and let it cool for 15 minutes.
While the tapioca is cooling, beat the egg whites with 1 tablespoon sugar until stiff peaks form.
Stir the coconut extract into the tapioca and gently fold in the egg whites until completely incorporated.
Serve warm or chilled for 4 hours in the refrigerator. To serve, divide tapioca into individual bowls and top with fresh mango or fresh fruit of your choice. Garnish with toasted coconut or shredded chocolate (optional).

Notes

I write my recipes using the small pearl tapioca, but you can use any of the types of tapioca. You skip the soaking step altogether for the granules, and with the large pearls, you soak them overnight.

How to toast coconut in a skillet:

In a medium skillet over medium-low heat, toast coconut until lightly browned and fragrant, about 3 to 5 minutes.

How to toast coconut in the oven:

Preheat oven to 325 degrees. Spread coconut evenly on a parchment paper-lined baking sheet. Bake until lightly golden and fragrant, stirring frequently, about 5 to 10 minutes.

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