Coconut tapioca pudding with macerated citrus and orange blossom cream
ByronTalbott · ♥ 3K likes · 101.6K views · 7 min video
Read about bread and rice puddings in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup coconut milk
- ¼ cup sugar
- 1 cup tapioca pearls
- 2 whole ruby red grapefruit
- 2 whole Valencia oranges
- 3 tbsp agave
- ½ cup heavy cream
- 2 tbsp agave
- 2 tsp orange blossom water
In a small sauce pot on low to medium heat, combine coconut milk, sugar and tapioca pearls; cook at a low simmer about 10 to 15 minutes.
Peel the grapefruit and oranges with a knife straight down to the fruit, following the pith from top to bottom.
Transfer the tapioca to another container with plastic film on the surface so no skin forms; chill in the fridge about an hour.
Chilling the pudding and testing the pearls
Doneness test: rinse a few pearls under cold water; a tiny speck of white in the middle of the clear pearl means they are done.
Cut out each citrus segment with a V cutting motion along the lines of white pith.
Cutting citrus segments and macerating
Put the segments on a plate or tray, squeeze the remaining citrus juice over the top and drizzle with agave to macerate.
Add heavy cream, agave and orange blossom water to a whip canister and charge it with CO2 to whip.
- mint
- basil buds
Fill a bowl about halfway with the chilled pudding, top with the macerated citrus, a few dollops of orange blossom cream, and garnish with mint and basil buds.