Micronesian Coconut Pudding

Ingredients

While the original Debessmanna from Latvian cuisine is a semolina-based pudding, the Micronesian Coconut Pudding replaces semolina with tapioca pearls for a different texture. Additionally, the use of fresh coconut milk adds a distinct tropical flavor to the dish, which is not present in the original recipe. We alse have the original recipe for Debessmanna, so you can check it out.

• 2 cups (470ml) fresh coconut milk 2 cups (470ml) fresh coconut milk
• 1/2 cup (100g) tapioca pearls 1/2 cup (100g) tapioca pearls
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   In a saucepan, bring the fresh coconut milk to a gentle simmer over medium heat.
2. 2.
   Add the tapioca pearls to the coconut milk and stir well.
3. 3.
   Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until the tapioca pearls are translucent and tender.
4. 4.
   Stir in the sugar and vanilla extract until fully dissolved.
5. 5.
   Remove the saucepan from heat and let the pudding cool to room temperature.
6. 6.
   Once cooled, transfer the pudding to individual serving bowls or a large serving dish.
7. 7.
   Cover the pudding with plastic wrap and refrigerate for at least 2 hours, or until chilled and set.
8. 8.
   Serve the Micronesian Coconut Pudding chilled and enjoy!

Treat your ingredients with care...

• Tapioca pearls — Make sure to soak the tapioca pearls in water for 30 minutes before using them in the recipe. This will help them cook evenly and achieve the desired texture.

Tips & Tricks

• For an extra tropical twist, you can add diced fresh fruits such as mango or pineapple to the pudding before chilling.
• If you prefer a sweeter pudding, you can adjust the amount of sugar according to your taste.
• To enhance the coconut flavor, you can sprinkle some toasted coconut flakes on top of the pudding before serving.
• If you don't have fresh coconut milk, you can use canned coconut milk as a substitute.
• To make the pudding more visually appealing, garnish it with a sprig of fresh mint or a sprinkle of cinnamon before serving.

Serving advice

Serve the Micronesian Coconut Pudding chilled in individual bowls or a large serving dish. You can enjoy it as a refreshing dessert after a meal or as a sweet treat on its own.

Presentation advice

To enhance the presentation of the Micronesian Coconut Pudding, you can drizzle a little coconut milk on top of each serving and sprinkle some toasted coconut flakes. You can also place a tropical fruit slice, such as a mango or pineapple, on the side of the dish for an extra touch of elegance.