Spicy Coconut Tapioca with Mango and Blackberries

Adapted from Bobby Flay's Mesa Grill Cookbook

Makes 4 servings

Ingredients

•     1/2 cup tapioca
•     2 (14 ounce) cans of unsweetened coconut milk
•     2 cinnamon sticks
•     1 (1 inch) piece fresh ginger, peeled
•     grated zest of 1 lime
•     1/2 serrano chile (optional)
•     1/2 whole nutmeg, crushed
•     1/4 cup sugar
•     1/3 cup simple syrup
•     1/3 cup creme fraiche
•     Mango and Blackberry salad (see below for recipe)

Instructions

Step 1: Put tapioca in a bowl, pour 2 cups of cold water over it, and let site for 1 hour.

Step 2: Combine the coconut milk, cinnamon sticks, ginger, zest, serrano, nutmeg, and sugar in a large saucepan and cook, stirring occasionally, over medium heat until reduced to 3 cups (about 25 to 30 minutes).

Step 3: Set a medium bowl in a large bowl of ice water.

Step 4: Strain the coconut milk mixture into a medium saucepan. Drain the tapioca and add it to the pan. Place the pan over medium heat, bring to a simmer, and cook for 2 minutes.  Pour the mixture into the bowl set in the ice water bath and stir until cool.

Step 5: Whisk the simple syrup and creme fraiche into the coconut milk-tapioca mixture. Serve immediately, in bowls topped with mango and blackberry salad. 
 

Mango and Blackberry Salad

Ingredients

•     1 ripe mango, peeled, pitted, and diced
•     1 cup fresh blackberries
•     1/4 cup sugar
•     1/2 vanilla bean, split lengthwise and seeds scraped
•     1 tablespoon finely grated fresh ginger
•     Fresh mint leaves for garnish

Instructions

Step 1: Combine the mango, blackberries, sugar, vanilla bean and seeds, and ginger in a medium bowl and let sit at room temperature for 30 minutes.

Step 2: Remove the vanilla bean before garnishing with fresh mint leaves and serving. This can be made up to 1 day ahead and stored in the refrigerator.