Name: Coconut Tapioca, Fruits & Coconut Macadamia Crumble
Yield: 4 servings
Ingredients: ⅓ pineapple, peeled and cored; 4 cup (1 L) coconut water; ½ cup (125 mL) skim milk; ¼ cup (60 mL) sugar; ¼ vanilla bean; ½ cup tapioca; ¾ cup (175 mL) butter; 1 ½ cup unsweetened shredded coconut; 1 cup (250 mL) macadamia nuts, chopped; ½ cup (125 mL) sugar; ¼ cup (60 mL) flour; ¼ cup (60 mL) gogi berries, hydrated overnight; ¼ cup (60 mL) golden berries, hydrated overnight; ¼ cup (60 mL) fresh pineapple, small dice; ⅓ cup (80 mL) passion fruit pulp; ½ cup (125 mL) mango, small dice; 1 Tbsp (15 mL) cilantro leaves, picked; 1 Tbsp (15 mL) mint leaves, picked; 2 bananas, diced 1-inch (2.5 cm); ½ cup (125 mL) coconut milk; 1 Tbsp (15 mL) lime zest; 1 Tbsp (15 mL) lime juice; 1 Tbsp (15 mL) brown sugar; 1 Tbsp (15 mL) honey; 1 Tbsp (15 mL) brandy

Coconut Tapioca, Fruits & Coconut Macadamia Crumble

Yields

4 servings

Coconut is the featured flavour in this dish, complimented beautifully with a variety of fresh fruits and macadamia nuts.

Courtesy of Chef Matthew Stowe

ingredients

Pineapple Chips

⅓

pineapple, peeled and cored

Coconut Tapioca

cup (1 L) coconut water

cup (125 mL) skim milk

cup (60 mL) sugar

vanilla bean

cup tapioca

Coconut Macadamia Crumble

cup (175 mL) butter

1 ½

cup unsweetened shredded coconut

cup (250 mL) macadamia nuts, chopped

cup (125 mL) sugar

cup (60 mL) flour

Tropical Fruit Garnish

cup (60 mL) gogi berries, hydrated overnight

cup (60 mL) golden berries, hydrated overnight

cup (60 mL) fresh pineapple, small dice

⅓

cup (80 mL) passion fruit pulp

cup (125 mL) mango, small dice

Tbsp (15 mL) cilantro leaves, picked

Tbsp (15 mL) mint leaves, picked

Banana Puree

bananas, diced 1-inch (2.5 cm)

cup (125 mL) coconut milk

Tbsp (15 mL) lime zest

Tbsp (15 mL) lime juice

Tbsp (15 mL) brown sugar

Tbsp (15 mL) honey

Tbsp (15 mL) brandy

Ingredient Substitution Guide

directions

Step 1

Heat oven 180ºF (80ºC).

Step 2

Slice pineapple on mandolin 1/8″ (3mm) thick.

Step 3

Place on tray lined with wax paper and dry slowly in oven for 90 min. or until crisp.

Step 4

Remove from oven, gently remove from paper, keep room temperature, do not cover.

Step 5

In medium sauce pot, combine coconut water, milk, sugar and vanilla bean, bring to a boil.

Step 6

Add tapioca, reduce heat to low and simmer, stirring occasionally until tapioca is tender approx. 15 mins.

Step 7

Remove from heat and pour contents into a bowl, place over ice bath and cool rapidly, reserve.

Step 8

Combine all ingredients in the bowl of a stand mixer.

Step 9

Mix on medium speed until smooth dough forms.

Step 10

Cover dough in plastic wrap and place in freezer.

Step 11

Once firm, use a coarse grater to create small pieces, place on parchment- lined tray and bake 325ºF (160ºC) for 20 min.

Step 12

Remove from oven and cool.

Step 13

See Assembly.

Step 14

Step 15

In a blender, puree all ingredients until smooth, set aside.

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