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Desserts

Pomegranate tapioca

Pomegranate tapioca
Robert Lachman / Los Angeles Times

Even in a world where food trends cycle in and out faster than art-house films at a multiplex, the career trajectory of the pomegranate has been dazzling. Only three years ago it was a relatively esoteric fruit in this country. ... Read more

Total time: 1 hour after overnight soaking | Serves 4
  • 1/2 cup large pearl tapioca
  • 2 cups pomegranate juice (from 6 to 8 pomegranates)
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt
  • Seeds from 1 small pomegranate
  • Whipped cream for garnish

Step 1Combine the tapioca with 2 cups water in a medium bowl and soak overnight in the refrigerator.

Step 2Drain the tapioca and place in the top of a double boiler (or steel bowl set over a pot of simmering water). Add the pomegranate juice, sugar and salt. Cook, stirring often, until the juice thickens and the tapioca softens and turns translucent, about 45 minutes to 1 hour.

Step 3Chill several hours or overnight. Serve with pomegranate seeds and whipped cream.

Note: For pomegranate juice, break open pomegranates and carefully remove the seeds. Using an immersion or regular blender, liquefy the seeds and strain through a sieve. Or you can use bottled Pom juice. Large pearl tapioca is available at specialty stores.

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