Coconut-Tapioca Parfaits Recipe

Name: Coconut-Tapioca Parfaits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup quick-cooking tapioca; 1/2 cup sugar; 2 (13.66-ounce) cans coconut milk; 1/4 cup coconut rum or white rum; 1/2 cup pureed mango; 2 egg yolks; 1/2 cup sugar; 1/2 vanilla bean, split; 2 tablespoons butter, cut into pieces; 1/2 cup firmly packed light brown sugar; 2 tablespoons white sesame seeds; 2 tablespoons black sesame seeds; 2 tablespoons all-purpose flour; 1 tablespoon instant nonfat dry milk; 1/8 teaspoon salt; 4 tablespoons melted butter; Kiwifruit, strawberries, blueberries; 8 (8-ounce) canning jars

Servings: persons

1/2 cup quick-cooking tapioca
1/2 cup sugar
2 (13.66-ounce) cans coconut milk
1/4 cup coconut rum or white rum
1/2 cup pureed mango
2 egg yolks
1/2 cup sugar
1/2 vanilla bean, split
2 tablespoons butter, cut into pieces
1/2 cup firmly packed light brown sugar
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 tablespoons all-purpose flour
1 tablespoon instant nonfat dry milk
1/8 teaspoon salt
4 tablespoons melted butter
Kiwifruit, strawberries, blueberries
8 (8-ounce) canning jars

1
Combine first 4 ingredients and 3/4 cup water in a medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring constantly, just until mixture comes to a full boil. Remove from heat; let stand 20 minutes. (Do not stir.) Cover and chill.
2
Combine mango puree, egg yolks, and sugar in a small saucepan over medium heat. Scrape vanilla bean seeds into mixture, whisking to combine. Cook, stirring constantly, 5 to 7 minutes or until mixture thickens and a thermometer registers 160u00b0. Remove from heat; whisk in butter. Cover and chill.
3
Preheat oven to 350u00b0. Combine brown sugar and next 5 ingredients in a bowl. Add melted butter, stirring until crumbly, and spread onto a parchment paperlined baking sheet. Bake 10 minutes or until golden brown. Cool completely, and crumble.
4
Layer tapioca pudding, mango mixture, fruit, and sesame crumble in canning jars. Cover and chill until ready to serve.

720

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 18 ingredients. The key ingredients include: 1/2 cup quick-cooking tapioca, 1/2 cup sugar, 2 (13.66-ounce) cans coconut milk, 1/4 cup coconut rum or white rum, and more.

Yes, Coconut-Tapioca Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Tapioca Parfaits

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