Makes 4 servings

Pumpkin and Coconut Sauce

Makes 4 cups

1 cup maple syrup

1 cup water

½ teaspoon salt

2 cups small chunks Kabocha pumpkin

1 cup thick coconut cream

1. Add the maple syrup, water and salt in a saucepan and bring to a boil over medium heat.
2. Add the pumpkin, stir and let cook until the pumpkin are tender.
3. Add the coconut cream, stir and when it begins to boil. Turn off the heat.
4. If making ahead, cook completely and store in an airtight container in the refrigerator. Reheat when ready to cook. It will keep for a couple of days.

 

Tapioca and Coconut Ribbons

Makes about 4 cups

1 cup small tapioca pearl

3 cups water

1 bag (16 oz) frozen Tropical young coconut with juice

1. Add the tapioca pearls in a mixing bowl and cover with water. Let it sit for at least 4 hours or if possible overnight. Just before cooking, rinse under cool water until the liquid is clear. Drain off the water.
2. Heat the water in a saucepan. When it begins to boil, add large spoonfuls of tapioca into the boiling water and stir, until all the tapioca is added. Lower the heat to medium low and stir occasionally to prevent from sticking. Keep stirring until the pearls turn translucent, about 7 minutes.
3. Add the young coconut with juice to the tapioca. Lower the heat and stir to mix and warm the coconut. Turn off the heat.
4. If not serving immediately, cool and store in a container and refrigerate. When ready to serve, transfer to a saucepan and add ½ cup of water, stir to mix. Bring to a boil.

To serve:

• Divide the tapioca into equal amount in serving bowls and top with the warm Pumpkin and Coconut Sauce