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Tapioca and Fruit Parfaits
Ingredients
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1/3 cup tapioca, small pearl
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3/4 cup cold water
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2 cups unsweetened coconut milk beverage or substitue soy or almond milk
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1 pinch sea salt
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2 large eggs, separate out yolks
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1/3 cup sugar
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1 pound raspberries, frozen, thawed and drained of any liquid
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3 tablespoons sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon vanilla extract
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18 fresh raspberries, for garnish sprinkling of freshly grated nutmeg
Preparation
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In a 1 1/2 quart heavy-duty saucepan soak the tapioca in the water for 30 minutes
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Drain out and discard any liquid from the soaked tapioca and add the tapioca back to the pot along with a pinch of salt, and the coconut milk beverage. Whisk in the egg yolks. Heat mixture to boiling over medium heat, stirring often. Lower heat to its lowest setting and allow to simmer for 15 minutes, stirring regularly.
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Meanwhile, combine the thawed raspberries with 3 tablespoons of sugar and the cinnamon. Set aside
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Whip the egg whites until frothy, then gradually add the 1/3 cup of sugar. Continue to whip until soft peaks form. Fold about 3/4 of a cup of the hot tapioca into the egg whites, then gently fold the mixture back into the saucepan. Cook, stirring, over very low heat for 3 minutes. Remove from the heat, stir in the vanilla and cool in a water bath.
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Assemble the parfaits into glass dishes starting with 1/4 cup of fruit, then 1/4 cup tapioca, repeat. Sprinkle with freshly grated nutmeg and garnish the top of each parfait with the fresh raspberries and serve.
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This recipe does not meet MHealthy Guidelines.
