Coconut-Tapioca Parfaits

18 ingredients
4 steps

Ingredients

  • 1/2 cup quick-cooking tapioca
  • 1/2 cup sugar
  • 2 (13.66-ounce) cans coconut milk
  • 1/4 cup coconut rum or white rum
  • 1/2 cup pureed mango
  • 2 egg yolks
  • 1/2 cup sugar
  • 1/2 vanilla bean, split
  • 2 tablespoons butter, cut into pieces
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 2 tablespoons all-purpose flour
  • 1 tablespoon instant nonfat dry milk
  • 1/8 teaspoon salt
  • 4 tablespoons melted butter
  • Kiwifruit, strawberries, blueberries
  • 8 (8-ounce) canning jars

Directions

  1. 1
    Combine first 4 ingredients and 3/4 cup water in a medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring constantly, just until mixture comes to a full boil. Remove from heat; let stand 20 minutes. (Do not stir.) Cover and chill.
  2. 2
    Combine mango puree, egg yolks, and sugar in a small saucepan over medium heat. Scrape vanilla bean seeds into mixture, whisking to combine. Cook, stirring constantly, 5 to 7 minutes or until mixture thickens and a thermometer registers 160°. Remove from heat; whisk in butter. Cover and chill.
  3. 3
    Preheat oven to 350°. Combine brown sugar and next 5 ingredients in a bowl. Add melted butter, stirring until crumbly, and spread onto a parchment paperlined baking sheet. Bake 10 minutes or until golden brown. Cool completely, and crumble.
  4. 4
    Layer tapioca pudding, mango mixture, fruit, and sesame crumble in canning jars. Cover and chill until ready to serve.

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