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Creamy tapioca with a hint of ginger and coconut, layered with fresh tropical fruit, and a dollop of passionate maracuya (passionfruit) mascarpone, Tropical Tapioca Parfaits with Mango and Mascarpone may transport you to your favorite island getaway... 😀
Disclaimer: This post is sponsored by Bob’s Red Mill, but the content and opinions are my own. I have enthusiastically used their products for years!
So, I live in the Rio Grande Valley in WAAAAY south Texas near the Gulf of Mexico... IT'S HOT. HOT. HOT. Technically our climate is "sub-tropical." Sometimes it feels like Phoenix (just hot), and sometimes, the sweat pours, and you're safer inside. Just sayin'...
We have beautiful palm trees (swaying in the breeze), gorgeous tropical birds and flowering plants, and a plethora of amazing fish, shellfish, and produce. AND TROPICAL FRUITS.
Feature Ingredient: Maracuya (aka Passionfruit)
Today, I'd like to focus on just one: Maracuya (aka passionfruit). I fell in love with this fruit when we moved to the RGV and started hanging out with Dr. Robert Bradley (pre-Columbian art historian and my husband's Associate Dean) and his Peruvian wife Siri. She made maracuya pie that reminds me of my late grandma's lemon meringue pie but better.
June 2017, we headed to Peru - my husband Mark, Dr. Bradley, and 10 UTRGV Honors students. We had maracuya pisco sours! Maracuya salad dressings! More maracuya pie! Yes! It's so amazing. It inspired my Chilcano de Maracuya (A Pisco and Passionfruit Cocktail), my Passionfruit Vinaigrette with Greens & Roasted Beets, and my Passionfruit Margarita. I have a love affair with this fruit. 😆
When I went to work on this tropical tapioca recipe, I knew maracuya had to play a major role. The fruit itself is mostly water (with a ton of exotic flavor!). I wanted a layer of diced fruit, but maracuya cannot be diced. 😯 Alas, it was headed to a lovely mascarpone cream topping... Mango, guava, and kiwi with a squeeze of lime and a squirt of agave nectar make up the fruit layer...
Since ancient times, maracuya was cultivated because it was thought to boost the immune system. It is loaded with vitamin C, carotene, and cryptoxanthin. Say what? It provides protection against illness, and it is good for you. Its antioxidants defend against cancer, while its vitamin A contributes to healthy skin, eyes, etc. Maracuya is high in fiber which is important for digestive health. And just as importantly, it tastes amazing! Well, if you like tart, fruity, and perfume-y tasting fruits...
Tropical Tapioca Parfaits with Mango and Mascarpone
All tapioca is not "created equal!" I grew up on "quick tapioca," and that is NOT what we're using here! I specify Bob's Red Mill Small Pearl Tapioca for a specific reason: I love its texture. Quick tapioca definitely has its place, but when making an elegant dessert like this one, go for the gold standard. It requires a little more time to cook (20 minutes as opposed to 5 minutes for quick cooking). IMHO, the quick cooking tapioca is best reserved as a thickener. So now you know... Lol.
You'll want to serve this dessert at room temperature or chilled. You can make the tapioca and mascarpone the day before, and dice the fruit and assemble it the day of... That makes it a perfectly elegant party dessert that can be mostly made ahead.
Make the pudding, and allow it to cool completely prior to assembling the parfaits. Simply layer, top, and garnish!
Tropical Tapioca Parfaits with Mango and Mascarpone
Creamy tapioca with a hint of ginger and coconut, layered with fresh tropical fruit, and a dollop of passionate maracuya (passionfruit) mascarpone!
Ingredients
Coconut Ginger Tapioca
- 1/3 cup Bob's Red Mill Small Pearl Tapioca, (see notes)
- 3/4 cup water
- 2 teaspoons ginger paste
- 1 1/4 cups coconut or nut milk, (see notes)
- 1 cup coconut milk, regular or lite
- 1/2 teaspoon sea salt
- 2 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 tablespoons unsweetened coconut flakes, lightly toasted
Tropical Fruit
- 1 kiwi, peeled; small dice
- 1 mango, peeled and seeded; small dice
- 1 guava, small dice (see notes)
- 1/2 teaspoon sea salt
- 1 lime, zest and juice
Tropical Mascarpone Cream
- 4 ounces mascarpone
- 1 tablespoon maracuya pulp, (see notes)
- 1 tablespoon guanabana pulp, (see notes)
- 1 teaspoon agave nectar
- 1/2 teaspoon sea salt
To Serve
- lime , zest
- Thai basil, or fresh mint
Instructions
- Rinse pearl tapioca thoroughly. Combine tapioca and water in a medium saucepan, and soak 30 minutes.
- In a medium prep bowl, whisk together ginger, coconut or nut milk, coconut milk, salt, egg yolks, and vanilla until smooth.
- Add the milk and egg mixture to the tapioca, and gradually heat. Cook at a low simmer for 10-15 minutes until thickened, stirring often.
- Add toasted coconut, and remove from heat to cool. Allow tapioca to cool to room temperature or chill.
- Meanwhile, prepare the fruit. 1 to 1 1/2 cups of small diced fruit (about 1/4-1/2 inch dice) is great. Use your favorites or whatever is available. Sprinkle with the sea salt, zest, and squeeze lime juice over top. Toss to combine, and set aside.
- To make mascarpone cream, add mascarpone to a small food processor. Add tropical puree(s), agave nectar, and salt. Pulse until creamy and smooth.
- To Serve: Spoon a layer of tapioca into a glass dish, add a generous spoonful of tropical fruit, another spoonful of tapioca. Top with a dollop of mascarpone cream. Garnish with fresh herbs (Thai basil or mint), and some freshly grated lime zest. Enjoy!
Notes
An important distinction: I use both coconut (non-dairy) milk and coconut milk in a can from the coconut. You can substitute nut milk or dairy milk for the coconut non-dairy milk, but the coconut milk is an important flavor component. I typically use lite coconut milk, and have used that in calculating macros.
For the fresh fruits, use 1 or a combination. I live in south Texas, and tropical fruit is plentiful, so I have choices. Mango is very widely available, as are kiwi. The guava may be more difficult to find. By all means, be flexible, and use fresh, quality fruit!
I love Goya tropical fruit pulps (just fruit). I specify passionfruit and guanabana, but you can change it up. I do feel like the passionfruit is very important, though! Using just 1 rather than a combination is fine too, just remember to double to 2 tablespoons. See the Goya Website for options.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 540mgCarbohydrates: 55gFiber: 4gSugar: 31gProtein: 5g
Nicole says
Oh wow! This looks really good dear! Quite refreshing too!
Tamara says
Thanks Nicole, that it is!
Michelle Blackwood says
Oh my Tamara, your parfait looks absolutely gorgeous. It is making my mouth water, loving all the tropical fruits and flavors.
Tamara says
Yes, we love those tropical fruits in summer!
Sharon says
I love anything with mango in it and these look really, really good. Perfect tropical treat.
Tamara says
Thank you Sharon!
Jennifer says
Traditional tapioca pudding is one of my favorites, so this healthier tropical version sounds amazing, not to mention the addition of the creamy marscapone!
Tamara says
I do manage to sneak mascarpone into my healthy-ish recipes now and then!
Claire says
WOW!!!! This is one stunning summer dessert!
And all those scrummy tropical flavours are just screaming my name 😀
Tamara says
It's pretty hard to be tropical flavors in the heat of summer, right?
Leslie says
Wow! This truly is tropical. Many of these fruits are really exotic, but worth finding to complete the flavors here.
Tamara says
They are worth finding (if you can), but keep in mind you can switch them up too!
Kiki Johnson says
This tropical dessert looks soooo good! We split our year between Canada and Mexico and I will defs take this recipe south with me! I cannot wait to get proper tropical fruit again and this recipe would be perfect for a hot Mexican night!
Tamara says
You should be able to get everything in Mexico! How fun!
Nicoletta Sugarlovespices says
We live in the great north (read Alberta, Canada), so not many tropical fruits around here 😉 . Definitely we don't eat enough maracuya, which we absolutely love, Add to that mango and those beautiful tapioca pearls (and well, mascarpone, we know that 😉 ) and we have the perfect summer dessert!
Tamara says
Yes, mascarpone is such a temptation!
Christine says
These sound amazing! Love how refreshing they look, especially with all of this hot weather. Not to mention the tropical/mango flavors - yum!
Tamara says
Thanks Christine! Even if its purely psychological, it helps to eat refreshing foods!
Sanna says
This parfait sounds amazing! I love the tropical fruits in it and I absolutely adore tapioca. I love its soft , chewy texture. Mixed with this delicious concoction, this dessert is a winner to me.
Tamara says
Thanks Sanna! The flavors work really well together, and it's perfect for summer!
Michele says
What a beautiful dessert! The flavors sound amazing. I never think to make tapioca and this gives me the perfect excuse. Love it!
Tamara says
Thank you Michele! I do hope you'll give it a try!
Alisha Rodrigues says
Every ingredient you've used to make this one is simply a brilliant combination you've got in there. The next party I have, I'm making this one !!
Tamara says
I think you'll love it Alisha!