Desserts, Other, Recipes

SRC: Apple Rubies in Coconut Milk

Sarah

Welcome to another edition of SRC! [Insert shameless plug for my photo canvas giveaway, now through 3/15/14]. Hope you’re all adjusting to that time change. Boo to losing an hour! I grew up without daylight savings time [most of the state of Indiana abstained until I was in college] so this is a semi-new thing for me. Falling back is great…but springing forward? Not so much. But enough about the time… a fun new dessert is calling your name!

Apple Rubies in Coconut Milk | thepajamachef.com

My Secret Recipe Club blog this month was Inquiring Chef, written by Jess, an American currently living in Thailand with her husband. She’s pregnant with twin girls! How fun! Jess has a huge repertoire of recipes on her blog–from Thai dishes like Shrimp Bites with Peanut Lime Dipping Sauce, Red Curry Salmon with Coconut Brown Rice, or Pad See Ew, to more traditional dishes like Pimento Cheese, Bagels, and Potato Pancakes. I wanted to make everything!! In the end, I realized I had to go with a Thai dish. How could I not? Instead of a noodle creation, I landed on this unique dessert–Apple Rubies in Coconut Milk. I have seriously never heard of anything like this before…and let me tell you–it is fabulous!

Apple Rubies in Coconut Milk | thepajamachef.com

Jess describes this dish so well that I am going to borrow her description: “Each bite is all at once crunchy, creamy, chewy, cold… almost impossible to describe.” Basically, what you have here is are apples soaked in juice, coated with tapioca flour, and then boiled to create a gelatinous coating. These sweet nuggets are served in a bowl with creamy, luscious coconut milk and crushed ice to create a fun taste and texture experience. I wasn’t sure what to expect, but whatever you have in your mind… this is even better! It’s sweet, but not overly so. If apples aren’t your thing, don’t be dismayed: Jess decided to use apples after the traditional “rubies” ingredient [water chestnuts] weren’t to her liking. And it’s genius! Be sure to check out Jess’ post for tips on preparing this dish [hint: use large pots and bowls, and have everything prepped ahead of time]. Thanks, Jess, for a great dish!

Apple Rubies in Coconut Milk | thepajamachef.com

one year ago: Quick Chocolate Pudding
two years ago: Quinoa Pancakes
three years ago: Lemon Blueberry Bread

Apple Rubies in Coconut Milk  [from Inquiring Chef]
click to print

Ingredients:

  • 2 crisp apples, cored, peeled, and cut into small pieces [Fiji, McIntosh, Pink Lady, Gala as well as any other crisp type would work well]
  • 2 cups red juice [I used grape; Jess used pomegranate]
  • 1 cup tapioca flour
  • 1/2 cup granulated sugar
  • 2 cups coconut milk
  • crushed ice, for topping

Directions:

Place apples and juice in a small bowl to soak, making sure apples are completely covered. Soak for 20 minutes.

While apples soak, bring a large pot of water to boil. Set a medium bowl of ice water next to stove to use as an ice bath.

In another bowl, stir together tapioca flour and sugar. After apples are drained, pour apples into tapioca mixture, tossing evenly to coat. Shake off extra tapioca mixture and gently drop coated apples into boiling water. Boil for 5 minutes, until coating is transparent. Remove from water and place in ice bath.

Drain apples and divide between 4 small bowls. Top each bowl with 1/2 cup coconut milk and a serving of crushed ice. Serve immediately.

Time: 40 minutes.

Yield: 4 servings.

Notes: This dish is traditionally made with water chestnuts so those could be used in place of the apples if you wish.

Check out all the other SRC recipes for this month below!

Linked up with Weekend Potluck.

Published by Sarah

Librarian. Runner. Wife. Jesus follower. Loves reading, Indiana basketball, trying new recipes, coffee, cuddling with my kitties, cozy scarves, and cardigans.

32 thoughts on “SRC: Apple Rubies in Coconut Milk”

    1. thanks again for the recipe, jess! it was really good! now i want to go to thailand 🙂 (not that i didn’t before, but even more so now!) i also recently made your sriracha white bean dip, that you made from someone else’s blog for SRC. it was delish!

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    1. it is so good–definitely try it! i’ve never seen it at a thai restaurant before but now i’ll be looking 🙂 the tapioca definitely makes this SO unique!

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  6. Love the recipes. Thanks so much and have a Super Week!

    From: The Pajama Chef >To: lizzm@att.net >Sent: Sunday, March 9, 2014 9:00 PM >Subject: [New post] SRC: Apple Rubies in Coconut Milk > >Sarah posted: “Welcome to another edition of SRC! [Insert shameless plug for my photo canvas giveaway, now through 3/15/14]. Hope you’re all adjusting to that time change. Boo to losing an hour! I grew up without daylight savings time [most of the state of Indian” >

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  7. I’m seriously so tired today … I hate losing an hour of sleep! haha And yes, I still haven’t recovered even though we lost the hour going into Sunday… : ) This dessert is so different! It sounds great!

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  8. Wow, I’ve never heard of anything like this, but it sounds really good.

    This whole time change thing is kind of irritating on this end. It’s still dark in the mornings again… 😦 And the sun doesn’t go down until almost 8pm now, and it’s not even Spring yet. I’m already wondering how late it will be come Summer.

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