COCONUT TAPIOCA SOUP

5 cups whole milk, divided use
1/2 cup sugar, divided use
1/4 cup small pearl tapioca (not instant tapioca)
1/4 cup large pearl tapioca
1 (13.5 ounces) can coconut milk (not cream of coconut)

Place 2 1/2 cups of the milk and 1/4 cup of the sugar in a saucepan.

Place the remaining 2 1/2 cups milk and 1/4 cup sugar in another saucepan. Bring both mixtures to a simmer over high heat, stirring occasionally to dissolve the sugar. Add the small pearl tapioca to one saucepan and the large pearl tapioca to the other saucepan. Reduce the heat to low and simmer the mixtures, stirring occasionally, until the tapioca pearls are soft. This will take approximately 35 to 45 minutes for the small pearls and 55 to 65 minutes for the large.

When both tapioca mixtures are finished cooking, combine them in a large pot. Stir in the coconut milk, bring the mixture to a simmer and cook for 2 minutes. Let the mixture cool completely, then cover and chill for at least 10 hours or preferably overnight.

Garnish with scoops of passion fruit and coconut sorbets and coconut tuiles if desired.

Serves 6
Source: The Last Course. The Desserts of Gramercy Tavern by Claudia Fleming

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TAPIOCA DESSERT

A friend from Hong Kong made this dessert once and she told me how to make it (no written recipe) - she boiled the tapioca in the coconut milk and water until clear and added sugar to taste. It was the consistency of tomato soup.

Source: Teapot/rec.food.cooking/1997