Chilled Tapioca Pudding
This is one of my all time favourite summer desserts! I was inspired to try it out a few years ago after an amazing dinner banquet at Jimmy Liks in Sydney.
I have previously made it with mango, lychees and strawberries but you can use any fruit you like.
Ingredients
- 1/2 cup of tapioca seeds
- 2 cups of cold water
- 2 cups of milk
- 1/2 cup of sugar
- 400ml of coconut milk (not coconut cream)
- brown sugar to sprinkle
- 6-8 lychees (or other tropical fruit)
Serves: 6-8
Soaking time: 12 hours
Cooking time: 40 mins
Chilling time: 12 hours
Day One: Jamaican Chicken Salad
Inspired by the film Julie and Julia and a recent blog post on Smashing Magazine challenging designers to “design something everyday” I have decided to finish off a project that I started over 3 years ago.
Some of you may be familiar with my earlier recipics which were part of my major-project during my Visual Communication degree at the University of Technology Sydney.
The original body of work was picked up off my flickr stream by some bloggers, and overnight it took on a life of it’s own (even making it to the front page of digg.com). Eventually a story was published about it in the New York Times and I set about creating the coo.kz website with some Sydney based developers.
Fast forward three years, and I’m finally ready to stop talking about it and start doing something. I’ve set myself a challenge: Every day this year I will post a new recipic.
As I type these words, I am sure that many times over the next 12 months I will curse myself for having made this commitment. But I feel after all of the bloggers who wrote about me, the people who emailed asking if they may print my work and hang it in their kitchen, the parents who used my recipics to teach their autistic children to cook, and so many more who have emailed, called, commented and given feedback; that I should finish what I have started.
So join me, if you will, on a year long crusade of culinary visual communication.
Bon Appetit!
