The menu:
~Cream of Asparagus Soup
~Old Bay Tofu Cakes with Pan Roasted Summer Vegetables
~Tropical Tapioca Pudding
We've made the soup and tapioca pudding already. I've sampled both and they're delich. I especially love the pudding.
Tropical Tapioca Pudding
2 (13 ½-ounce) cans coconut milk (not light)
½ cup small pearl tapioca (not instant)
½ teaspoon sea salt
½ cup granulated organic sugar or ¼ cup light agave nectar
1 teaspoon vanilla bean paste or vanilla extract
Tropical Fruit (choose one or combine) *****We chose strawberries and bananas b/c that's what we had. Goooood.
2 large ripe bananas, diced
1 ripe mango, diced
1 to ½ cups drained canned crushed pineapple or pineapple chunks
1 to ½ cups pomegranate seeds
1 large persimmon, diced
3 or 4 kiwis, peeled and diced or sliced
1. Combine the coconut milk (be sure to scrape the thick cream from the cans), 1 full can of water, the tapioca, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
2. Stir in the sugar, then reduce the heat to medium-low and bring to a gentle simmer. Cook, stirring frequently, until the pudding has thickened and the tapioca pearls are completely translucent, 20 to 25 minutes.
3. Remove from the heat and stir in the vanilla bean paste. Gently fold in the fruit and let cool for 15 minutes. Spoon into serving bowls and serve warm or chill, covered, in the refrigerator for 2 hours before serving. Garnish with your favorite fresh fruit.
Makes 8 to 10 servings.
(The Conscious Cook Copyright 2009)
______________________
