Coconut Tapioca Pudding with Melon Ice

Another recipe tester for Adam. I first had the melon ice Adam makes the first night he cooked dinner for me. It was a big bowl of the ice, with sweetened condensed milk poured over. I loved it. The melon ice just melts in your mouth and the condensed milk is a nice sweet syrup on it. For the restaurant he wanted to do something a bit different. We made a melon ice with cantaloupe and one with watermelon. The watermelon one won out for us because because it was a more intense, tarter flavor. The cantaloupe was ok, but a bit too subtle. For this recipe, the melon ice was my favorite part of this. The pudding was nice, a subtle coconut flavor but I'm not much of a pudding person ever so I knew I wouldn't like it from the get go. But a nice light dessert. The pudding I had to make 2 batches of, the first once I only stirred a bit while waiting for it to thicken. Wrong thing to do. Even on low the bottom turned to black right away. Make sure to stir nearly constantly. 

I just finished scanning and editing some somewhat old 120 film that I had been putting off getting developed. I kept just being, I'll shoot one more roll then I will send it in. Well nearly a year and half later, 5 rolls have now been developed and ready to go. A bit of Hawaii, little Alana, cafe with a friend and a few food shots from previous posts. Coming up next!

coconut tapioca pudding

2 cups (440g) whole milk                             

1/2 cup (100g) sugar                                        

1/2 cup (80g) reese small pearl tapioca        

1 (14oz) can coconut milk          

Bring milk and sugar to a boil in a pot. Stir in pearls. Bring back up to a boil then reduce heat to low. Stirring, cook until it has thickened and pearls are clear through out. When done, stir in coconut milk then take off heat. Pour into container or serving cups and chill until set.

via Epicurious


watermelon ice

1 watermelon, smallish

2-3 limes

3/4 cup simple syrup

Clean melon of rind, chop into pieces.

Blend in vitaprep until smooth. Juice in limes and add simple syrup.

Taste and adjust seasoning.

Pass through cheniose.

Freeze in a shallow layer, scrape with fork while freezing.

Break up any large clumps by pressing down with fork.

Spoon on top of pudding and finish with lime zest.

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