CHEF JEFF — ONE BYTE AT A TIME: Coconut Tapicoa and Mango Parfaits

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.

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