Made from yuca (pronounced “YOO-ca”), pearl tapioca can be found at Asian markets and specialty foods shops.

Active time: 2 hr Start to finish: 2 1/2 hr

Makes 4 servings.

INGREDIENTS

  • 8 1/4cups water
  • 2/3cup large (3/4- to 1/4-inch) pearl tapioca(not quick-cooking)
  • 1/2cup grated or crumbled dark palm sugar (4 oz)*
  • 2(13- to 14-oz) cans unsweetened coconut milk (do not shake)
  • 2firm-ripe mangoes (1 1/2 lb total), peeled, pitted, andcut into 1/4-inch pieces
  • 1lb firm-ripe papaya (preferably red), peeled, seeded, andcut into 1/4-inch pieces
  • 1/2pineapple, peeled, cored, and cut into 1/4-inch pieces
  • 2cups shaved icegarnish:fresh coconut shavings, toasted
    special equipment:an ice shaver, preferably manual

    DIRECTIONS

    Bring 8 cups water to a boil in a2-quart saucepan and addtapioca, stirring constantly. Gently boil, stirring occasionally, until tapioca is almost completely translucent, 40 minutes to 1 1/2 hours, depending on size of tapioca.

    Remove from heat and let tapioca stand, covered, until completely translucent, 45 minutes to 1 1/2 hours, depending on size.

    While tapioca is standing, bring sugar, a pinch of salt, and remaining1/4 cup water to a simmer in a small heavy saucepan, stirring until sugaris dissolved. Simmer syrup until slightly thickened, about 5 minutes.

    Scoop out 3/4 cup (total) of thick layer of coconut cream from tops of cans (reserving remainder for another use) and whisk into syrup until combined well. Chill syrup until cold, about 1 hour.

    Add 3 cups cold water to translucent tapioca, then drain in a sieve. Transfer tapioca to a large bowl filled halfway with cold water, swirl, and then drain in sieve. (This removes excess starch.)

    Spoon 3 tablespoons syrup into each of 4 glasses (there will be some left
    over), then divide fruit and tapioca among them. Top with shaved ice.

    Cooks’ notes:
    • Small pearl tapioca may be substituted for large, but the cooking time must be reduced to about 5 minutes boiling time and 15 minutes standing time.

    • For this recipe, we prefer one of the following brands of coconut milk because the thin liquid and the creamlike layer are distinctly separated: A Taste of Thai, Mount Tai, Thai Kitchen, or Ka-Me.

    • Syrup can be made 3 days ahead and chilled, covered.

    *Available at Asian markets and Uwajimaya (800-889-1928).