Coconut and Palm Sugar Syrup with Tapioca, Tropical Fruit, and Shaved Ice Recipe

Name: Coconut and Palm Sugar Syrup with Tapioca, Tropical Fruit, and Shaved Ice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 1/4 cups water; 2/3 cup large (3/4- to 1/4-inch) pearl tapioca (not quick-cooking); 1/2 cup grated or crumbled dark palm sugar (4 oz)*; 2 (13- to 14-oz) cans unsweetened coconut milk (do not shake); 2 firm-ripe mangoes (1 1/2 lb total), peeled, pitted, and cut into 1/4-inch pieces; 1 lb firm-ripe papaya (preferably red), peeled, seeded, and cut into 1/4-inch pieces; 1/2 pineapple, peeled, cored, and cut into 1/4-inch pieces; 2 cups shaved ice; Garnish: fresh coconut shavings, toasted; Special equipment: an ice shaver, preferably manual

Servings: persons

8 1/4 cups water
2/3 cup large (3/4- to 1/4-inch) pearl tapioca (not quick-cooking)
1/2 cup grated or crumbled dark palm sugar (4 oz)*
2 (13- to 14-oz) cans unsweetened coconut milk (do not shake)
2 firm-ripe mangoes (1 1/2 lb total), peeled, pitted, and cut into 1/4-inch pieces
1 lb firm-ripe papaya (preferably red), peeled, seeded, and cut into 1/4-inch pieces
1/2 pineapple, peeled, cored, and cut into 1/4-inch pieces
2 cups shaved ice
Garnish: fresh coconut shavings, toasted
Special equipment: an ice shaver, preferably manual

1
Bring 8 cups water to a boil in a 2-quart saucepan and add tapioca, stirring constantly.
2
Gently boil, stirring occasionally, until tapioca is almost completely translucent, 40 minutes to 1 1/2 hours, depending on size of tapioca.
3
Remove from heat and let tapioca stand, covered, until completely translucent, 45 minutes to 1 1/2 hours, depending on size.
4
While tapioca is standing, bring sugar, a pinch of salt, and remaining 1/4 cup water to a simmer in a small heavy saucepan, stirring until sugar is dissolved.
5
Simmer syrup until slightly thickened, about 5 minutes.
6
Scoop out 3/4 cup (total) of thick layer of coconut cream from tops of cans (reserving remainder for another use) and whisk into syrup until combined well.
7
Chill syrup until cold, about 1 hour.
8
Add 3 cups cold water to translucent tapioca, then drain in a sieve.
9
Transfer tapioca to a large bowl filled halfway with cold water, swirl, and then drain in sieve.
10
(This removes excess starch.)
11
Spoon 3 tablespoons syrup into each of 4 glasses (there will be some left over), then divide fruit and tapioca among them.
12
Top with shaved ice.
13
*Available at Asian markets and Uwajimaya (800-889-1928).

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 1/4 cups water, 2/3 cup large (3/4- to 1/4-inch) pearl tapioca (not quick-cooking), 1/2 cup grated or crumbled dark palm sugar (4 oz)*, 2 (13- to 14-oz) cans unsweetened coconut milk (do not shake), and more.

Yes, Coconut and Palm Sugar Syrup with Tapioca, Tropical Fruit, and Shaved Ice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut and Palm Sugar Syrup with Tapioca, Tropical Fruit, and Shaved Ice

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