Pastry chef Erin Swanson serves up coconut tapioca pudding with compressed black pepper pineapple at Restaurant R’evolution in New Orleans.
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Coconut Tapioca Pudding with Compressed Black Pepper Pineapple

Restaurant R'evolution, New Orleans, Erin Swanson - October 23rd, 2013

(Requires advanced preparation)

Compressed black pepper pineapple:

  • 1/4 oz. black peppercorns
  • 1/2 cup granulated sugar
  • 2 oz. pineapple, cut into desired size
  1. Toast peppercorns over medium heat in small saucepan until fragrant; remove from heat; add 1/2 cup water and sugar, stirring until sugar dissolves; return to heat; bring to a boil; remove from heat; cool.

  2. Place pineapple into a vacuum-sealable bag with simple syrup; compress; reserve overnight.

Coconut tapioca pudding:

  • 1 can coconut milk
  • 1/4 cup small pearl tapioca
  • 3 Tbsps. granulated sugar
  • skim milk (if necessary)

Place coconut milk and tapioca in medium-sized pan; bring to a boil, stirring constantly; lower heat; simmer until pearls loose half their opaqueness; add sugar; cook to al dente; cool; add milk to reach desired consistency; serve with compressed pineapple.