Taste the Air-Chilled Difference®

Coconut Tapioca Crème Brûlée With Fruit Salsa

by , Chef, Seattle, Washington

Coconut Tapioca Crème Brûlée With Fruit Salsa

Serves 4 to 6

  • ½ cup tapioca pearls
  • 2 cups water
  • 1 cup milk
  • 3 cups coconut milk
  • ¾ cup sugar
  • 3 stalks lemongrass, smashed and finely chopped
  • 2 tablespoons coconut rum
  • Sugar for brûlée (optional)

In a medium size bowl, soak the tapioca pearls in water overnight then strain. In a pot, combine water, milk, coconut milk, sugar, and lemongrass. Bring to a boil, then simmer for 20 minutes. Pass thru a chinois or fine-mesh strainer to remove the lemongrass, then transfer to a clean pot. Add the soaked and strained tapioca pearls and simmer until thickened. Add the rum and remove from heat. Pour into individual ramekins and refrigerate until ready to serve. If you choose to brûlée, dust the top of each with sugar and use a torch to melt the sugar until golden brown. Serve with fresh fruit salsa (recipe follows).

    • Fruit Salsa
    • 3 kiwi, peeled and diced
    • 1 cup diced pineapple
    • 1 cup blueberries, halved
    • Zest of 1 lime

    In a small bowl, combine all ingredient and toss well. Set aside until ready to serve.