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Recipe Name: Asian-style Coconut Ginger Tapioca Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 1/3 Cup(s) Whole milk
2 Cup(s) Canned unsweetened coconut
2/3 Cup(s) Small pearl tapioca
or quick-cooking tapioca
2/3 Cup(s) Sugar
1 Vanilla bean, split
1 Pinch(s) Salt
1 Egg yolk
1 Teaspoon(s) Ground ginger
or 1 tbspn minced
Crystallized Ginger
Freshly-grated coconut
and/or mango slices
In a heavy saucepan combine the milk, coconut milk, tapioca, sugar,
vanilla bean, and a pinch of salt and cook over low heat, whisking,
for 10 minutes, or until the tapioca is translucent. Whisk in the egg
yolk and cook the mixture over low heat, stirring, until it registers
160 degrees on a candy thermometer. Remove the pan from the heat and
let the pudding stand, covered, for 30 to 45 minutes. Remove the
vanilla bean and stir in the ground ginger or crystallized ginger.
Serve warm garnished with grated coconut or mango slices. This recipe
yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton
Adapted from a recipe by Chef David Lebovitz as published in Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8809 broadcast
01-29-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 08-11-1998 Recipe by:
David Lebovitz Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 276
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 52.9mg
Sodium: 115.4mg
Potassium: 129.4mg
Carbohydrates: 60.1g
Fiber: <1g
Sugar: 38.5g
Protein: 3.5g

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