2 BITES
MORE

papaya & coconut tapioca puddings

May 28, 2014

papaya tapioca 01_700x1050

That feeling. Stepping onto the tarmac and into a dream.

A long weekend in paradise.

The wedding of two close friends.

A holiday house for eight on the hilltops of Hamilton Island, complete with free golf buggy rental and airport transfers.

And I, ever so glamorously bundled up in five layers with a throbbing head and scratched up throat.

papaya tapioca 04_1574x1050

I’d been so looking forward to the break.

Mum was out of hospital and bopping about with the energy of a sprightly teen. Dad was revitalised from a day on the greens and a catered lunch.

The wedding wines had been picked and (most of) the save-the-dates had been sent.

I’d found my dress bundled up in a punch bowl in the garage. (No, I don’t know why it was there either).

Koji’s suit had been dry cleaned.

Life was looking up.

papaya tapioca 05_1574x1050

In amongst my hasty preparations for the mini-getaway, I spotted two almost-too-ripe pieces of fruit I’d been sent. A gigantic red papaya and a plump yellow paw paw.

Reluctant to let them go to waste, and sensing the beginning of a scratch in the back of my throat, I set out to make a quick bit of something in celebration of the break-to-be!

(It didn’t hurt, of course, that said fruit has a wonderfully high vitamin content – perfect for increasingly itchy throats!)

papaya tapioca 06_1393x1050

To finish the recipe, little tapioca pearls, set in a coconut custard. Shards of toasted coconut flakes on top.

Like the stodgy tapioca puddings of old, mixed with the fragrant sweetness of warm holidays and long, red sunsets.

papaya tapioca 02_1574x1050

I ate the pudding for lunch. Warm from the pot with swirls and chunks and ribbons of paw paw and papaya mixed through.

Then I layered it in pretty glasses, chilled it for a couple of hours and set about transporting the mostly-set mixture to m parents’ house where I ate it again for dessert that evening.

A contented silence hummed about us as we scraped and tilted and jostled opposing spoons to get every last bit.

papaya tapioca 07_1393x1050

And now, oh!

Now that I’m back from lazy days in the sun, glitzy parties on the deck of a yacht club that looks like a whale, chuckle-filled dinners by the pool with old friends.

With my bag still unpacked and chaos surrounding my every waking thought.

Sitting in a huddle at my parents’ house, cold toed and snuffle nosed.

I am wishing I’d saved one for later.

(Though I don’t know how well they’d fare after five days. Scratch that. I’ll just make a new batch. Tomorrow.)

papaya tapioca 03_1574x1050

 

papaya & coconut tapioca puddings
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These delectable treats are good eaten warm or cold, at the start or end of a day. They will set semi-solidly if you refrigerate them, sort of like a loose jelly.
Ingredients
  • 400ml coconut milk
  • ½ C small tapioca pearls (not instant)
  • 200ml water
  • ½ tsp vanilla paste or ½ a vanilla pod
  • ½ paw paw
  • ½ red papaya
  • ¼ tsp salt
  • 1 egg yolk
  • ¼ C shredded coconut
How to make it
  1. Shake up your coconut milk so that the creamy fat on top mixes in well with the watery milk underneath. Measure out 400ml and put it into a saucepan with the tapioca pearls, water and vanilla paste or pod. Give the lot a big stir. Let them sit for 30 minutes to soak.
  2. Meanwhile, peel the skin off the paw paw and papaya and cut them into chunks. If you would like to decorate the tops of your puddings with ribbons of fruit, it's best to cut them off now, rather than later.
  3. Put aside about half a cup of fruit and toss the rest in a blender.
  4. Blend the paw paw and papaya together until they form a smooth puree. Set aside.
  5. When the tapioca mixture has soaked for 30 minutes, add the salt and egg yolk and stir well to combine.
  6. Heat the mixture so that it is only just simmering over a low heat, stirring frequently. After 15 or so minutes the tapioca will swell and become translucent, and the pudding will thicken considerably. Remove from the heat.
  7. Spoon blobs of the paw paw / papaya puree into the bottom of six glasses and ladle the tapioca pudding over the top. Spoon more of the puree on top of the pudding to form colourful layers.
  8. Toast the shredded coconut in a warm pan until it is brown and fragrant, then sprinkle that on the very top of your puddings, along with cubes or ribbons of the paw paw and papaya you set aside earlier.
  9. Eat warm or after a couple of hours cooling in the fridge.

disclaimer: onebitemore received one red papaya and one paw paw as a gift from Papaya Australia


  • #1
    June 17th, 2014

    Ignoring chocolate for a moment, this is pretty much perfection for me. I’ll certainly be giving this recipe a go sometime. Thanks.

  • #2
    Jess Jo
    June 17th, 2014

    I’m in love with your site! Can’t wait to bookmark & try these recipes!

    I’m ignorant of the difference between paw paw & papaya. I’ve always thought they were the same thing…

Shez