Ingredients for Coconut Tapioca Salad
- Coconut Meat
- 1 cup coconut juice
- Unflavored Gelatin
- 1/2 cup sweetened condensed milk (adjust to taste)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup small tapioca pearls
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How to Make Coconut Tapioca Salad
- In a small saucepan, combine 1 cup of coconut juice with 1 packet (2 tablespoons) of unflavored gelatin. Follow package instructions for blooming the gelatin.
- Once bloomed, gently heat the coconut gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
- Pour the dissolved gelatin mixture into a shallow dish. Refrigerate until set (approximately 1-2 hours). The firmness depends on your preference.
- Once set, cube the coconut gelatin.
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of tapioca pearls. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the tapioca pearls are translucent and chewy. Stir occasionally to prevent sticking.
- Drain the cooked tapioca pearls in a fine-mesh sieve and rinse with cold water to stop the cooking process.
- In a large bowl, whisk together 1 (13.5 ounce) can of full-fat coconut milk, 1/2 cup of sweetened condensed milk (adjust to your desired sweetness), and 1 teaspoon of vanilla extract.
- Gently fold in the cubed coconut gelatin, cooked tapioca pearls, and 1 cup of shredded sweetened coconut.
- Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the salad to chill thoroughly.
- Serve chilled. Garnish with toasted coconut flakes, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
112g
Fat
24g
Carbs
18g
