I have to admit that I feel like I have lapsed with the regularity of my posts on this blog of late. I was recently away in Ibiza acting as chief bridesmaid for a wedding and prior to that, well the other major news in my life is that I’m pregnant. So there is my excuse. I'm currently 4 months pregnant and life has already begun to change dramatically. No matter how much you research and read about what to expect with pregnancy, you are never quite prepared for what you start to feel changing within you, emotionally, mentally and physically. The tiredness and fatigue has hit me hard resulting in a less active me. I’m learning to listen to body, and allowing myself to slow down and rest without guilt. Perhaps with winter looming, it is the best time to take it easy and spend more time at home.
During one of my energetic spells over the weekend, I tried out this new tapioca recipe with a tropical feel. I love tapioca with just coconut on it’s own. But this sophisticated version is great for dinner parties and can be eaten warm or cold. I like it both ways and I'm sure you will too.
FOR THE TAPIOCA
1 cup tapioca
4 cups water
2 x 400ml cans coconut milk
1/2 cup sugar
FOR THE CARAMALISED GINGER LYCHEES
2 x 425 cans lychees, reserving 1 cup of the lychee syrup
Zest 1 lime
1 tbsp of freshly grated ginger
2 tbsp granulated sugar
Place the tapioca, water, coconut milk, sugar and salt in a pan and bring the mixture to a boil. Then reduce the heat to low and simmer for 15 minutes. Stir the mixture every few minutes to prevent the mixture sticking to the bottom of the pan. The tapioca is cooked when it has expanded, is translucent and the mixture is thick. It should still be able to slide off the spatula. If the mixture is too thick you can some more water. Allow to cool before assembling.
While the tapioca is cooking, quarter the lychees. Place the reserved lychee syrup and sugar in a pan and bring to a boil until dissolve the sugar. Add the lime zest and ginger. Lower the heat and simmer for 10 mins or until the syrup has reduced and thickened. Add 3/4 of the sliced lychees, saving the remainder for topping. Continue to cook the lychees in the syrup for another 3-5 minutes until the lychees are caramalised. Allow to cool before serving.
Spoon some tapioca into a serving glass then add the caramlised lychees and the syrup on top. Repeat again to achieve a layered effect. Top with fresh lychees, roasted dessicated coconut flakes and roasted almond flakes.
Instead of lychees from a can, use fresh lychees if you can get a hold of them. When making the caramalised lychees just add 1/2 cup sugar to the mixture since you won't have the sweetness of the lychee syrup from the can to cook with.
The tapioca can be served warm or cold.