Name: Coconut and Tapioca Parfait with Tropical Fruits
Yield: Makes 6 servings
Cuisine: Taiwanese
Ingredients: ½ teaspoon fresh lime zest; 2 cups whole milk; 4 kiwis, peeled and diced; 2 cups granulated sugar; ⅓ cup chopped fresh mint leaves; 2 cups plain whole-milk yogurt; 2 limes; ¼ cup Meyer’s rum; 2½ cups coconut milk; ¾ cup palm sugar; 1 pineapple, peeled, cored, and diced; 1 vanilla bean, halved lengthwise and seeds scraped; 1 cup palm sugar; 1 cup diced cantaloupe or papaya; 1 cup whole milk; Salt; 2 cups large pearl tapioca, preferably ¼-inch-diameter pearls; 1 mango, peeled and diced; ¼ teaspoon salt

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

A treat often found on the streets of Southeast Asia, Taiwan, and Hong Kong, this dessert-with-a-straw is given a wonderful boost by the addition of vanilla and mint. You can omit the palm sugar-roasted pineapple if you don’t have the time, but it is truly wonderful. Finish with any fruit, from fresh cherries to chopped peaches; the coconut tapioca goes with just about anything.