Coconut Tapioca with Tarragon Sauce Recipe

Name: Coconut Tapioca with Tarragon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups large pearl tapioca; 1 cup water; 2 cups milk; 1/2 cup coconut milk; 6 tablespoons sugar; 1/2 vanilla bean, split; 2 cups fresh tarragon leaves; 1 cup fresh spinach; 1 cup simple syrup (equal amounts sugar and water brought to a boil and then cooled); 1/4 cup vegetable oil; 1 banana, sliced

Servings: persons

1/2 cups large pearl tapioca
1 cup water
2 cups milk
1/2 cup coconut milk
6 tablespoons sugar
1/2 vanilla bean, split
2 cups fresh tarragon leaves
1 cup fresh spinach
1 cup simple syrup (equal amounts sugar and water brought to a boil and then cooled)
1/4 cup vegetable oil
1 banana, sliced

1
Soak the tapioca in water to cover, refrigerate and overnight.
2
Drain the next day.
3
Place all the ingredients in a saucepan and simmer 20 minutes until tender.
4
Chill (it will thicken as it chills).
5
To make the tarragon syrup, blanch the tarragon leaves and spinach in boiling water for 10 seconds then shock in ice water.
6
Squeeze out the water and chop coarsely.
7
Add simple syrup and oil then puree with hand blender for 3 minutes.
8
Pass it through a fine chinois.
9
Chill.
10
To serve, spoon the tapioca into a shallow bowl, surround it with a ring of tarragon syrup and tuck in banana slices around the edge.

373

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 11 ingredients. The key ingredients include: 1/2 cups large pearl tapioca, 1 cup water, 2 cups milk, 1/2 cup coconut milk, and more.

Yes, Coconut Tapioca with Tarragon Sauce 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 Tapioca with Tarragon Sauce

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