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Haupia Tapioca Pudding with Cardamom & Fresh Fruit | Recipe

Haupia-Coconut-Milk-Tapioca-Pudding-with-Fresh-Fruit-Recipe

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Happy hump day everyone, and welcome to my new and improved Life Out of Bounds! I hope you are loving it as much as I am! I am still doing some minor tweaks to take it exactly where I want it to be, but one, I am almost done; two, I am never done, and constantly tweaking and modifying, just to keep things interesting.

I have to admit, today I was planning on sharing another blog post with you, but what with all the blog redesign work, I have not had the time to finish editing the photos. I decided to tempt you with one of my favorite desserts instead.

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Medium-pearl-tapioca-for-tapioca-pudding-recipe

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Flans, creme caramels, custards, and puddings in general are my favorite desserts, and tapioca pudding certainly qualifies, especially when made with coconut milk. And coconut milk tapioca pudding is something I fell in love with in Hawai’i, having enjoyed it in (usually) Thai and (one) Laotian restaurants around the islands in both warm and cold version, thick and thin. One of my favorites is warm, not too thick and with bits of Okinawan purple sweet potato, or taro.

But this version is by far my absolute favorite, as I have created it just the way I like it. It has coconut milk in it, and also a touch of one of my favorite spices: cardamom, and it makes all the difference. Then, the fruit you decide to top it with is up to you, though lilikoi (passion fruit), guava, and luscious, ripe mango are among my favorite choices as they complement the delicate flavor of the coconut milk really beautifully.

And for those of you who are unfamiliar with it, Haupia is coconut milk pudding in Hawai’i, usually served cut into squares. The word Haupia, however, also indicated the use and flavor of coconut milk, which I love!

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Medium-pearl-tapioca-for-tapioca-pudding-recipe

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HAUPIA TAPIOCA PUDDING WITH CARDAMOM & FRESH FRUIT

yields 6-8 servings

  • 350 gr. (1 & 1.2 cups) unsweetened coconut milk
  • 750 ml. (3 cups) whole milk + 1 cup for serving as needed
  • 170 gr. (6 oz.) medium/small pearl tapioca (the one in the images above is medium)
  • 110 gr. (3.8 oz.) sugar
  • 1/2 teaspoon cardamom
  • 1 pinch salt
  • 1 large, ripe and firm mango, cut in small cubes
  • other fresh fruit as desired
  • fresh mint sprigs for garnish

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Haupia-Coconut-Milk-Tapioca-Pudding-with-Fresh-Fruit-Recipe

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STEP 1 – Pour the coconut milk and 3 cups of milk into a large pot. Add the cardamom, sugar and pinch of salt and bring to a simmer over medium heat. Add the tapioca and continue to cook over medium/low heat, stirring often until the tapioca pearls are tender – about 20-25 minutes depending on the size of the pearls. The consistency will be creamy. Remove from heat, cover and let the pudding cool to room temperature. The pudding will continue to thicken until cooled, and most of the liquid will be absorbed. DO NOT leave the stove while the tapioca is cooking. Milk boils over quickly, and tapioca tends to stick to the bottom of the pot. Stay there and keep stirring!

Note: This phase can be completed up to 2 days before serving. If you are not going to serve the dessert immediately, transfer to a glass container, cover and store the cooled tapioca in the refrigerator.

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STEP 2 – Completion & Serving

Unless you prefer a thicker pudding, add the extra 1 cup milk (or coconut milk, or half of each), and heat through without boiling. Let sit for a couple of minutes, then scoop it into the serving bowls. Top with fresh cubed mango and other fruit, and decorate with mint leaves.

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Haupia-Coconut-Milk-Tapioca-Pudding-with-Fresh-Fruit-Recipe

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This is a simple, but very satisfying dessert that will soon become a favorite.  It is excellent both cold, warm and even hot; thick or thin – it is a matter of personal taste. I know it may not be as exotic in the United States, where I know most baby boomers had so much tapioca pudding as children that they now can’t stand the idea of it. But for the Italian me, never having tried it until I moved to Hawai’i, it is absolutely wonderful, especially if a little warm and diluted like it is served in Thai restaurants.

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I hope you will enjoy it, and if you make it, do let me know what you think.

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And if you enjoyed this recipe, you might also be interested in these other desserts:

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    Happy Mother’s Day to all the Mothers and to all those who have been mothering in some way.
Here is mine. She no longer looks quite like this, though this is how I think of her and I am sure this is how she thinks of herself.

The main thing is that she is still with us, despite all the challenges. I get to talk to her every day and will be spending more time with her in a few weeks. That is a blessing I don’t take lightly. 
🩷🌸🩷
M
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© Monica Schwartz - all rights reserved.
    For those who have missed it or who don’t get my newsletter, there is a new post on the blog in which I share about my personal experiences with various holistic treatments and therapies on my wellness journey.

It is the 5th installment in my Self Help series, which begins with chapter one and dealing with panic attacks. You can easily find the previous 4 once you get to this newest one. The link is in profile under “latest post”, or you can comment WELLBEING below and I will be happy to send you the link directly.

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Love and blessings,
Monica
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    Good Morning!

The official rose month is just around the corner, and there are already roses blooming everywhere in my neck of the woods. Yesterday on my walk I literally stopped and smelled the roses: heavenly!

I wanted to let you know that the new Calendar Wallpaper will be coming your way tomorrow, and on Friday I will be publishing a new post, which will be first announced in the newsletter coming your way on the same day. 

So you might want to keep an eye on your inbox, and if you have not yet subscribed and would like to, you can easily do so at the link in profile, or you can comment SUBSCRIBE and I will message you the link directly.

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© Monica Schwartz - all rights reserved. Do not reproduce in any way without written permission.
    Good Morning!

This exquisite Classic English kitchen in Southeast London caught my eye as it popped into my inbox a few days ago. 

I have not shared any home design inspiration for some time, for all the same reasons why I had not posted or sent out newsletters for sometime. But make no mistake: my love for interior design and architecture has not dulled one iota. Actually, it is even stronger.

Take a look on the blog (link in profile under Latest Post) for images, story and description of this moody-done-right kitchen.

Wishing you an easy rest of the week!
xoxo
Monica
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