Chilled Coconut-Tapioca Soup

"Although a ìsoup,î this dish is really a dessert. Itís cold and creamy and makes a perfect ending to a summer barbeque." Mark Vogel

• 2 ounces small pearl tapioca
• 1 pint water
• 1 cup milk
• 3 ounces sugar
• Zest of 1 orange
• 1 13.5 oz can coconut milk
• 6 ounces heavy cream

METHOD

Tapioca can scorch very easily. Use your highest quality, heaviest clad saucepan.

Bring tapioca and water to a boil over medium heat. Remove from heat and let rest, covered, for 10 minutes.

Add milk, sugar, and orange zest and simmer for 15 minutes. Watch heat and stir frequently while scraping bottom.

Add coconut milk and cream and slowly return t to a boil stirring. When boiling, pour into a stainless steel bowl that you've chilled in freezer or fridge. Cover with plastic wrap. Allow wrap to actually touch soup so a film doesnít form. Place in fridge until thoroughly chilled.

Serves:4

recipe from www.inmamaskitchen.com

Contributor: Mark Vogel

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