Tuesdays with Dorie (Baking Chez Moi): Coconut Tapioca

Tuesdays with Dorie (Baking Chez Moi): Coconut Tapioca

I’m sorry. This week’s Tuesdays with Dorie recipe was just not a winner with me. When I saw “coconut tapioca” my heart fell. I’m already not a huge fan of rice pudding so tapioca didn’t sound too promising. And then Dorie even admitted that it was the “dreaded dessert” at the school cafeteria when she was growing up. Yay, something in common with Dorie.  Except that she has tasted Pierre Hermé’s tapioca pudding which cued “fireworks” fireworks for her.  I figured that anything Dorie says is kinda gospel and given I have never made tapioca before, I felt that I should at least give it a go.

Sadly for me, my pudding clearly was not in the league of Hermé (obviously!). While the recipe called for large pearl tapioca, I couldn’t find it anywhere, so I had to use small pearl. Perhaps this was the problem? In any case it was WAY too gelatinous. Some other Doristas suggested folding whipped cream through the finished dish but I just couldn’t see myself eating this (I made 1/2 of the recipe and it made a LOT!) – I didn’t want to waste good cream. I tried folding dried cherries and toasted coconut through it to give the texture a little oomph but to no avail…  Even Cleo sniffed it and walked away without trying.

Clearly I need to seek out Hermé’s version this summer when I am in Paris…

Get the recipe for Dorie Greenspan’s coconut tapioca pudding here or on p 382 of Baking Chez Moi.

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon or Amazon Canada or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

Ingredients

  • Sadly for me, my pudding clearly was not in the league of Hermé (obviously!). While the recipe called for large pearl tapioca, I couldn’t find it anywhere, so I had to use small pearl. Perhaps this was the problem? In any case it was WAY too gelatinous. Some other Doristas suggested folding whipped cream through the finished dish but I just couldn’t see myself eating this (I made 1/2 of the recipe and it made a LOT!) – I didn’t want to waste good cream. I tried folding dried cherries and toasted coconut through it to give the texture a little oomph but to no avail…  Even Cleo sniffed it and walked away without trying.
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