Tropical Tapioca Parfaits with Mango and Mascarpone

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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!

Yield: 8 servings

Tropical Tapioca Parfaits with Mango and Mascarpone

Print

Creamy tapioca with a hint of ginger and coconut, layered with fresh tropical fruit, and a dollop of passionate maracuya (passionfruit) mascarpone!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

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

1. Rinse pearl tapioca thoroughly. Combine tapioca and water in a medium saucepan, and soak 30 minutes.
3. In a medium prep bowl, whisk together ginger, coconut or nut milk, coconut milk, salt, egg yolks, and vanilla until smooth.
4. 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.
5. Add toasted coconut, and remove from heat to cool. Allow tapioca to cool to room temperature or chill.
6. 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.
7. To make mascarpone cream, add mascarpone to a small food processor. Add tropical puree(s), agave nectar, and salt. Pulse until creamy and smooth.
8. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rocks Glasses by The Elite Core (Made in USA) - Set of 2, Large 14oz Whiskey Glasses, Square Based Glassware for Scotch & Bourbon
• 
  Bob's Red Mill Small Pearl Tapioca - 24 oz - 2 pk
• 
  Asian Kitchen Ginger Paste 26.5oz (750g)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 240 Total Fat: 20g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 68mg Sodium: 540mg Carbohydrates: 55g Fiber: 4g Sugar: 31g Protein: 5g

Nutrition is an approximation and for reference purposes only!