This dessert is very popular in Asia. Jackfruit, one of the world’s largest tree fruits, is very high in antioxidants and has a mild tropical taste. You can find it fresh in some markets and canned in Asian markets. Be sure to get ripe jackfruit which is yellow in color. Coconut milk helps hydrate the skin and keep it elastic. Sweet potatoes are packed with carotenoids and potassium.
¼ cup tapioca
2 cups water
1 can (8 oz.) jackfruit, drained of syrup
4 cups coconut milk
1 lb. peeled and cubed yellow and orange sweet potatoes
¼ cup sugar
1. Place the tapioca in cold water in a medium saucepan and slowly bring to a boil. Cook over medium-high heat until tapioca is translucent and soft, about 1–3 minutes. Remove from heat and set aside.
2. Cut the jackfruit into strips and set aside.
3. In a medium saucepan, bring the coconut milk to a boil. Add the sweet potatoes and boil until tender, about 5–10 minutes.
4. Add the jackfruit, sugar, and tapioca to the sweet potato mixture and cook an additional 5 minutes.
5. Serve warm or chilled