This is a vegan dessert that is easy to make and great for summertime. It has a refreshing taste and it also looks beautiful.
This recipe is made with tapioca pearls, which are made from the starch of the cassava plant. They are used in Asian cooking as well as desserts like this one. The tapioca pearls give this dish a unique texture and make it light and airy.
The melon ice cubes add some sweetness to the dish without making it too heavy or filling, which is perfect for summertime when you want something light but still flavorful.
Another recipe tester for Adam. I first had the melon ice Adam made the first night he cooked dinner for me. It was a big bowl of ice with sweetened condensed milk poured over it. 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 melon ice with cantaloupe and one with watermelon. The watermelon one won out for us 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, with 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. For the pudding, I had to make two batches; the first once, I only stirred a bit while waiting for it to thicken—the 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 films that I had been putting off getting developed. I kept just being; I’ll shoot one more roll then send it in. Well, nearly a year and a half later, 5 rolls have now been developed and are ready to go. A bit of Hawaii, little Alana, a 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 of 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 throughout. When done, stir in coconut milk, then take off the heat. Pour into container or serving cups and chill until set.
- 1 watermelon, smallish
- 2-3 limes
- 3/4 cup simple syrup
Clean melon of rind, and chop it into pieces.
Blend in vita prep until smooth. Juice in limes and add simple syrup.
Taste and adjust seasoning.
Pass through cheniose.
Freeze in a shallow layer, and scrape with a fork while freezing.
Break up any large clumps by pressing down with a fork.
Spoon on top of the pudding and finish with lime zest.