CHEF JEFF — ONE BYTE AT A TIME: Coconut Tapicoa and Mango ParfaitsLook past ice cream for a cool summer desserts.
Look past ice cream for a cool summer desserts.
Coconut Tapicoa and Mango Parfaits
3 tablespoons quick-cooking tapioca
½ cup sugar
¼ teaspoon salt
2 large eggs
1 13.66-ounce can light coconut milk
¾ cup milk
1 teaspoon pure vanilla extract
¼ teaspoon coconut extract
2 small mangoes, peeled, pitted, and cut into ¼-inch dice
Whisk together tapioca, sugar, salt, eggs, coconut milk, milk in heavy saucepan. Let stand 10 minutes. Bring tapioca mixture to boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Simmer, whisking constantly, for 1 minute. Remove from heat. Stir in vanilla, coconut extracts. Transfer to bowl. Cover surface with plastic wrap. Refrigerate until chilled, at least 2 hours and up to 2 days. Layer tapioca, mango in parfait glasses and serve.
Note: Other tropical fruits may combined with or substituted for mangoes.
Yield: Serves Makes 4 to 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.