Tag: pudding

LILIKOI (PASSION FRUIT) MOUSSE

Light, fluffy, and bursting with lilikoi flavor! This amazing dessert comes together in 10 minutes for a decadent yet delicate dessert that will have you coming back for more!

I’ve been throwing a lot of lilikoi recipes at you lately…sorry, not sorry! Lilikoi is too fantastic of a fruit to regret any of it! The flavor is incredibly bold and lands somewhere between extremely sweet to extremely tart, depending on the individual fruit. But there really is nothing like it!

We had an incredible harvest this year. We had so much fruit! Our vines produce more than I can use right away, so I freeze the juice in half-cup containers, making it super easy to pull out what I need for a recipe.

This recipe is a favorite not only because it tastes amazing but because it comes together in 10 minutes with just a few ingredients.

One of the challenges with mousse is getting the texture right and having the whipped cream set up and firm. With the addition of just a little unflavored gelatin, it gives this mousse the perfect, foolproof consistency every time! Give it a try! You won’t regret it.

The Simple Steps to Making Lilikoi Mousse:

  • Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
  • In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
  • Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
  • Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
  • Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
  • Garnish with whipped cream and fresh fruit.

That’s it! You’re done! So simple and so good!

Lilikoi Mousse

Light, fluffy, and bursting with lilikoi flavor! This amazing dessert comes together in 10 minutes for a decadent yet delicate dessert that will have you coming back for more!
5 from 7 votes
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Prep Time 10 minutes
Chill 1 hour
Course Dessert
Servings 4 servings

Ingredients
 

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons water
  • ⅓ cup granulated sugar
  • 6 tablespoons fresh lilikoi juice
  • 1 teaspoon lemon zest
  • 1 cup heavy cream or heavy whipping cream, very cold

Garnish Suggestions:

  • fresh fruit
  • lemon wedge
  • whipped cream or cool whip

Instructions
 

  • Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
  • In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
  • Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
  • Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
  • Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
  • Garnish with whipped cream and fresh fruit.

Notes

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes. 
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DARK CHOCOLATE MOUSSE

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn’t get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.

I’ve been thinking about Valentine’s Day and desserts…I think about desserts a lot – but more recently, I’ve been thinking about what desserts would complete a romantic Valentine’s dinner for two. Of course, I always come back to chocolate – chocolate-covered strawberries, chocolate lava cake, chocolate pudding… So I finally decided I wanted to create a chocolate mouse that was as easy as it was delicious. But any day is a good day to eat chocolate, am I right? So if you are craving chocolate, look no further; I’ve got you covered!

You’ll often see mousse made with eggs. Some will even use raw eggs. I wanted to create a version that left the eggs out altogether but still had the rich decadence that mousse is known for. Eggs are used to help thicken the mousse and also add to its richness. I chose instead to use unflavored gelatin to help thicken the mousse. Leaving out the eggs also eliminates the need to cook the mousse, which allows this recipe to come together extremely fast – 10 minutes, to be exact!

For this Recipe:

  • To start with, you always want to chill your bowl and beaters when you are whipping cream. Cream whips up better when it’s cold, and you don’t want your equipment warming up the cream. You’ll have lighter and fluffier whipped cream if the cream and your equipment are good and cold. The best way to quickly chill your bowl and beaters is to place them in the freezer for about 20 minutes before starting the mousse.
  • Next, add the unflavored gelatin and cold water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. 
  • After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside. I use unflavored gelatin in a lot of my desserts. It’s a great way to thicken or stabilize your desserts (whipping cream, pies, puddings, etc.).
  • Now, this is where things come together super-quick! Add to your chilled bowl the sugar, dark cocoa powder, heavy cream, and vanilla. Beat at medium speed until stiff peaks form. This will take just a few seconds! **I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.  
  • Add in the unflavored gelatin mixture, and beat again at low speed until well blended and smooth.

If the presentation is important, I recommend pipping the mouse into your serving bowls using a large round tip. If it’s not, just spoon it into your serving bowls. Cover and refrigerate for at least an hour to allow the mousse to set up.

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes. 

Top with strawberries or raspberries and whipped topping, serve and enjoy!

Chocolate Mousse

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn't get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.
4.34 from 3 votes
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Prep Time 10 minutes
Chill 1 hour
Course Dessert
Servings 4 servings

Ingredients
 

  • 1 teaspoon unflavored gelatin
  • 3 tablespoons water
  • ⅓ cup granulated sugar
  • ¼ cup dark cocoa powder **see notes
  • 1 cup heavy cream or heavy whipping cream
  • 1 ½ teaspoons vanilla extract

Garnish:

  • Strawberries or raspberries
  • whipped cream or cool whip

Instructions
 

  • Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools cold.
  • Add the unflavored gelatin and water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
  • In the cold mixing bowl, add sugar, cocoa powder, heavy cream, and vanilla.
  • Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
  • Add the gelatin mixture and beat at low speed until well-blended and smooth.
  • Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
  • Garnish with whipped cream and fresh fruit.

Notes

**I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.  
A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes. 
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EGGNOG TAPIOCA PUDDING

If you love eggnog, you’ll love this holiday-flavored dessert! Made with eggnog, tapioca, warm spices, and a hint of vanilla – whip up a batch for your next holiday gathering!

We love eggnog in our house. So we eagerly await its arrival in the grocery stores this time of year. You might even call me an “eggnog snob.” I don’t just purchase any brand of eggnog, but I scrutinize the ingredients very carefully. I want “real” eggnog without high fructose corn syrup, artificial thickeners, and flavors. Sometimes that means leaving the store without buying any because so many of them are just full of bad things. I know you can always make homemade eggnog, and it’s definitely something on my list to try, but I buy it for now. I have my favorite brands, but stores tend to change the brands they carry every year. But this year, when I saw eggnog in the dairy section AND the brand I like, I literally gave a little squeal and high-fived my 12-year-old! I have had this particular recipe rolling around in my head for a couple of months. So I was excited to finally be able to give it a try!

I had to go through several attempts to get this right. The biggest challenge being the thickness of the pudding. With my first attempt, the flavor was amazing, and I got rave reviews from my family, but it was way too thick…Eggnog has a lot of egg in it, so when you cook it, it thickens up…a lot. So I had to play around with the ratio of eggnog to milk. Too much milk and you dilute the eggnog flavor and end up with runny tapioca. Too much eggnog, and it’s too thick. My fourth attempt, I think, is the winner!

Tapioca:

There are several ways to buy tapioca – granules, small pearls, and large pearls. Granules are an instant, quick-cooking form of tapioca that will, basically, cook up quicker, but because they are granules, you will have less texture in your pudding. The next is small and large pearls, which the only difference being the size. They both require soaking ahead of time. I soak the small pearls for 2-3 hours, and the large pearls need to be soaked overnight. My favorite is the small pearl because you get such a nice texture without having to remember to soak them overnight. I usually cannot remember to start a dessert a day in advance, so I write my recipes using the small pearls, but you can use any tapioca types. You skip the soaking step for the granules altogether, and with the large pearls, you soak the pearls overnight.

 

For this Recipe:

  • In a small bowl, soak 1 cup of small tapioca pearls in 2 ½ cups of milk. Stir, and place in the refrigerator for 3 hours. This is an important step, as it helps soften your tapioca and shortens the cooking time.
  • After letting the tapioca soak, pour the tapioca and milk into a medium saucepan. Add to the tapioca mixture: 1 ½ cups eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture has almost reached a boil (do not boil), turn down the heat slightly, just to maintain a low simmer. Simmer for 10 to 15 minutes, stirring constantly to keep the milk from scalding. The tapioca should thicken a lot during this step.
  • Carefully taste-test the tapioca to be sure pearls are soft and no longer chewy. If you need to cook it longer, cook for an additional 5 minutes and check again, repeating until done. If your tapioca takes longer than 20 minutes, turn the heat up a little, and continue stirring.
  • When the tapioca is done, remove it from heat. Stir in 1 teaspoon of vanilla, and let cool for 15 minutes.
  • While the tapioca is cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form. Fold into the tapioca. Cover and refrigerate until ready to serve.
  • Serve warm or chilled for 4 hours in the refrigerator. To serve, divide tapioca into individual bowls, and top with whipped cream and a sprinkle of ground nutmeg.

Eggnog Tapioca Pudding

If you love eggnog, you'll love this holiday-flavored dessert! Made with eggnog, tapioca, warm spices, and a hint of vanilla – whip up a batch for your next holiday gathering!
4.85 from 26 votes
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 30 minutes
Course Dessert
Servings 8 – 1/2 cup servings

Ingredients
 

  • 1 cup small pearl tapioca, not granulated or quick cooking
  • 2 ½ cups milk
  • 1 ½ cups eggnog
  • ¼ cup granulated sugar + 1 tablespoon, for egg whites
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 2 egg whites

Toppings

  • whipped cream
  • ground nutmeg

Instructions
 

  • In a small bowl, soak 1 cup small tapioca pearls in 2 ½ cups of milk. Stir, and place in the refrigerator for 3 hours.
  • After letting the tapioca soak, pour the tapioca and milk into a medium saucepan. Add to the tapioca mixture: 1 ½ cups eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture has almost reached a boil (do not boil), turn down the heat slightly, just to maintain a low simmer. Simmer for 10 to 15 minutes, stirring constantly to keep the milk from scalding. The tapioca should thicken a lot during this step.
  • Carefully taste-test tapioca to be sure pearls are soft and no longer chewy. If you need to cook it longer, cook for an additional 5 minutes and check again, repeating until done. If your tapioca is taking longer than 20 minutes, turn the heat up a little, and continue stirring.
  • When the tapioca is done, remove it from heat. Stir in 1 teaspoon of vanilla, and let cool for 15 minutes.
  • While the tapioca is cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form. Fold into the tapioca, and chill in the refrigerator until ready to serve.
  • Serve warm or chilled for 4 hours in the refrigerator. To serve, divide tapioca into individual bowls, and top with whipped cream and a sprinkle of ground nutmeg.

Notes

I write my recipes using the small pearls, but you can use any type of tapioca. For the granules, you skip the soaking step altogether, and with the large pearls, you soak the pearls overnight.
 
 
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CLASSIC TAPIOCA PUDDING

Tapioca is a classic dessert that is simple, creamy, delicious, and timeless. Add fresh fruit, and you have a crowd-pleaser for sure!

Tapioca is one of those classic desserts that doesn’t get enough attention. It’s often forgotten with all the cheesecake, cupcake, and pie recipes floating around…Well, I am going to put tapioca front and center! I’m going to give it the attention it deserves!

Let’s start by answering the question, “What exactly is tapioca?” Tapioca is a starch extracted from the cassava root, also known as yuca, a plant native to Brazil, referred to as “mandioca,” and its starch is referred to as “tapioca.” It’s become a staple in many countries but has zero nutritional value and is often used as a thickening agent in many foods, like stews, gravy, and pie.

You can find tapioca pudding pre-made in the grocery store, but tapioca pudding is so easy to make, and I’ll be honest, so much better when it’s homemade! My mom made tapioca pudding when I was a kid, and we devoured it. Now I make it for my kids, who also devour it. I usually make a double batch so that it lasts more than one day.

There are several ways to buy tapioca – granules, small pearls, and large pearls. Granules are an instant, quick-cooking form of tapioca that will cook up quicker, but because they are granules, you will have less texture in your pudding. The next is small and large pearls, the only difference being the size. They both require soaking ahead of time. I prefer to soak the small and large pearls overnight. Soaking them overnight gives them a softer texture and allows them to cook up more quickly. My favorite is the small pearls…So I write my recipes using small pearls, but you can use any of the different types of tapioca. You skip the soaking step altogether for the granules, and with the small or large pearls, you soak the pearls overnight.

Tapioca is very versatile, I have had sweet potato tapioca, honeydew tapioca and pumpkin tapioca. I also have some variations of my own swirling around in my head, so expect to see those recipes soon. One recipe that I recently worked on was coconut tapioca with mango. It was so creamy and delicious, and the mango was the perfect complement to the coconut. It reminded me of mango sticky rice, a popular Thai dessert that uses coconut milk.

For this recipe:

In a small bowl, soak the tapioca in 2 cups milk. Stir and place in the refrigerator overnight. Soaking the pearls overnight allows them to soften up better without having a chewy texture, and they will cook up much more quickly.

After the tapioca has sat overnight, pour all the contents into a medium saucepan. Add the remaining 2 cups of milk, salt, sugar, and egg yolks to the tapioca, then heat on medium heat, stirring frequently. Bring the tapioca to a simmer. You do not want to bring the mixture to a boil because you risk scalding your milk. Instead, you want it to be steaming and 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 5 to 10 minutes, continuing to stir constantly. It will begin to thicken as the eggs cook, and the tapioca absorbs more of the liquid.

As it thickens, 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 if the tapioca pearls are soft. You do not want your tapioca balls to be chewy or tough. If you need to cook it longer, cook for an additional 2 – 5 minutes and check again; repeat until done. If your tapioca takes longer than 15 minutes, make sure you haven’t turned your temperature down too low.

Once your tapioca is done, remove it from the heat and stir in the vanilla. Let the tapioca cool for 15 minutes.

While the tapioca is cooling, prepare your egg whites. With a handheld beater, beat the egg whites with 1 tablespoon granulated sugar. Beat until stiff peaks form. **Stiff peaks are peaks that do not collapse when you lift your beater (turn the beater off before lifting it, I’ve made this mistake…). This should only take a couple of minutes. Next, 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 the fresh fruit of your choice and enjoy!!

Classic Tapioca Pudding

Tapioca is a classic dessert that is simple, creamy, delicious, and timeless. Add fresh fruit and you have a crowd-pleaser for sure!
4.81 from 21 votes
Print Recipe Pin Recipe
Cook Time 15 minutes
Course Dessert
Servings 8 – 1/2 cup servings

Ingredients
 

  • 1 cup small pearl tapioca, not granulated or quick-cooking
  • 4 cups milk, divided
  • ⅔ cup granulated sugar + 1 tablespoon (for egg whites)
  • ½ teaspoon salt
  • 2 eggs, yolk separated from whites
  • 1 teaspoon vanilla

Toppings

  • blueberries, raspberries, strawberries, mango, or other fresh fruit
  • Shaved chocolate (optional)

Instructions
 

  • In a small bowl, soak 1 cup of small tapioca pearls in 2 cups of milk. Stir and place in the refrigerator overnight.
  • After letting the tapioca soak overnight, pour it into a medium saucepan. Add to the tapioca mixture 2 cups of milk, ⅔ cup sugar, salt, and egg yolks. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture is simmering (do not boil), turn down the heat and simmer for 5 to 10 minutes, stirring constantly to keep the milk from scalding.
  • Carefully taste-test tapioca to be sure pearls are soft and no longer chewy. If you need to cook it longer, cook for an additional 2-5 minutes and check again; repeat until done. If your tapioca takes longer than 15 minutes, make sure you haven't turned the temperature down too low.
  • When the tapioca is done, remove it from the heat and let it cool for 15 minutes.
  • While the tapioca is cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form.
  • Stir 1 teaspoon vanilla into the tapioca and gently fold in 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 fruit of your choice.

Notes

I write my recipes using small pearls, but you can use any of the different types of tapioca. For the granules, you skip the soaking step altogether, and with the large pearls, you soak the pearls overnight.
 
 
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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
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 30 minutes
Course Dessert
Servings 8 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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