Chilled Coconut Tapioca Soup

Discussion in 'Recipes' started by mvogel, Feb 17, 2010.

  1. mvogel


    Likes Received:
    2 oz small pearl tapioca
    1 pint water
    1 cup milk
    3 oz. sugar
    Zest of 1 orange
    1 13.5 oz can coconut milk
    6 oz. heavy cream



    Although a "soup," this dish is really a dessert.&nbsp It's cold and creamy and makes a perfect ending to a summer barbeque.

    Tapioca can scorch very easily.&nbsp Use your highest quality, heaviest clad saucepan.&nbsp First bring the tapioca and water to a boil over medium heat.&nbsp Remove from the heat and let it rest, covered, for 10 minutes.&nbsp Add the milk sugar, and orange zest and simmer for 15 minutes.&nbsp Watch the heat and stir frequently while scraping the bottom.&nbsp Add the coconut milk and cream and slowly return it to a boil stirring along the way.&nbsp As soon as it hits a boil pour it into a stainless steel bowl that you've chilled in the freezer or fridge.&nbsp Cover with plastic wrap.&nbsp Allow the wrap to actually touch the soup so a film doesn't form.&nbsp Place it in the fridge until thoroughly chilled.&nbsp&nbsp&nbsp&nbsp