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2 (14-ounce) cans unsweetened coconut milk |
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1 (1-inch) piece fresh ginger, peeled |
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1/2 whole nutmeg, crushed |
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1/3 cup simple syrup (see notes) |
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MANGO and BLACKBERRY SALAD: |
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1 ripe mango, peeled, pitted, and diced |
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1/2 vanilla bean, split lengthwise and seeds scraped |
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MANGO and BLACKBERRY SALAD:
Combine the mango, blackberries, sugar, vanilla bean and seeds, and ginger in a medium bowl and let sit at room temperature for 30 minutes. 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.
MAKING SIMPLE SYRUP
Essentially predissolved sugar, simple syrup is great for sweetening cold drinks or using in fruit salads instead of gritty sugar. Combine equal parts water and sugar in a saucepan, bring to a simmer, and cook for a minute or two, until the sugar has com-pletely dissolved. Let cool completely and store, nearly indefinitely, in the refrigerator.
DIRECTION FOR PUTTING IT ALL TOGETHER:
Put the tapioca in a bowl, pour 2 cups of cold water over it, and let sit for 1 hour. 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, 25 to 30 minutes. Set a medium bowl in a large bowl of ice water. 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 minutes. Pour the mixture into the bowl set in the ice-water bath and stir until cool. Whisk the simple syrup and creme fraiche into the coconut milk-tapioca mixture. Serve immediately, in bowls topped with mango and blackberry salad. |
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