Coconut Lilac Tapioca
"I've always loved tapioca pudding, but the first time I had it made by Claudia Fleming, it took my breath away. When I began thinking of uses for lilac, the creaminess of tapioca kept springing to mind. This dish has just enough texture from the tapioca and lilac flowers, and the coconut and lilac flavors provide a nice balance." - Miche Bacher - From: Book Cooking with FlowersSweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers.
Servings: 6
Ingredients
- 1/2 cup large pearl tapioca
- 2 can unsweetened coconut milk
- 3 cup whole milk
- 1/2 cup sugar
- 1 cup lilac blossoms
- 36 fresh lilacs and/or Candied Lilacs
- Lilac Blackberry Syrup
Instructions
- Soak tapioca in coconut milk for 1 hour, stirring occasionally to make sure you end up with individual bouncy nuggets rather than a solid lump of tapioca.
Combine milk and sugar in a medium saucepan over medium heat and bring to a fast simmer. Stir in tapioca with coconut milk and bring to a boil.Simmer uncovered, stirring frequently, for about 1 hour, or until tapioca turns soft and translucent. Let pudding cool before stirring in lilac blossoms. Cover and refrigerate overnight or up to 1 week. Serve topped with lilac blackberry syrup and fresh or candied lilacs, if desired.
Notes
