Ingredients

The following ingredients have 6 Servings
  • 3-4 cups water
  • 1/2 cup small pearl tapioca
  • pinch salt
  • 1 can coconut milk
  • 1/4 cup granulated sugar
  • 2 blood oranges, peeled and cut into supremes*
  • turbinado sugar, for garnish
  • coconut chips, for garnish

Instruction

  • Bring 3 cups water to a boil in a saucepan over medium high heat. Add tapioca pearls and boil for 15 to 20 minutes (8 to 10 if using the tiny, cous-cous-sized tapioca). You know the tapica is fully cooked when the pearls are transluscent throughout; here you want them to be just underdone, when they still have a small opaque white center.Strain through a fine mesh seive; rinse with cool water to refresh.Wipe out saucepan (or scrub – tapioca can be sticky stuff) and return to medium high heat. Add coconut milk and granulated sugar and bring to a boil. Add tapioca and simmer for 5 minutes, then remove from heat and let cool.To serve, spoon cool tapioca into serving bowls or cups. Top with blood orange supremes, coconut chips, and a sprinkle of turbinado sugar for crunch.