Made from yuca (pronounced "YOO-ca"), pearl tapioca can be found at Asian markets and specialty foods shops.
Active time: 2 hr Start to finish: 2 1/2 hr
Small pearl tapioca may be substituted for large, but the cooking time must be reduced to about 5 minutes boiling time and 15 minutes standing time. For this recipe, we prefer one of the following brands of coconut milk because the thin liquid and the creamlike layer are distinctly separated: A Taste of Thai, Mount Tai, Thai Kitchen, or Ka-Me. Syrup can be made 3 days ahead and chilled, covered.
Recipe information
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Bring 8 cups water to a boil in a 2-quart saucepan and add tapioca, stirring constantly. Gently boil, stirring occasionally, until tapioca is almost completely translucent, 40 minutes to 1 1/2 hours, depending on size of tapioca.
Step 2
Remove from heat and let tapioca stand, covered, until completely translucent, 45 minutes to 1 1/2 hours, depending on size.
Step 3
While tapioca is standing, bring sugar, a pinch of salt, and remaining 1/4 cup water to a simmer in a small heavy saucepan, stirring until sugar is dissolved. Simmer syrup until slightly thickened, about 5 minutes.
Step 4
Scoop out 3/4 cup (total) of thick layer of coconut cream from tops of cans (reserving remainder for another use) and whisk into syrup until combined well. Chill syrup until cold, about 1 hour.
Step 5
Add 3 cups cold water to translucent tapioca, then drain in a sieve. Transfer tapioca to a large bowl filled halfway with cold water, swirl, and then drain in sieve. (This removes excess starch.)
Step 6
Spoon 3 tablespoons syrup into each of 4 glasses (there will be some left over), then divide fruit and tapioca among them. Top with shaved ice.
Step 7
*Available at Asian markets and Uwajimaya (800-889-1928).
