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
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.
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.