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Finish your meal with crisp coconut and tapioca chips dipped in some sweet ube dip.

Dessert Chips and Dip


  • Chips:

  • 5 cups water

  • 2 cups coconut milk

  • 1 cup tapioca pearls

  • 1/2 cup shredded coconut

  • 1 1/2 teaspoons flaky sea salt

  • Dip:

  • 1 pound ube

  • 1/2 cup sweetened condensed milk

  • 1 teaspoon flaky sea salt

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  1. For the chips: Bring water and coconut milk to a boil.

  2. Wash the tapioca pearls, then add to the boiling liquid. Cook on high heat for about 15 minutes, stirring occasionally. Lower heat, and cook for another 10 to 15 minutes, until the tapioca is transparent.

  3. Stir in the shredded coconut, then remove from heat and let the mixture cool for about 10 minutes.

  4. Line 2 baking sheets with parchment paper, then dollop spoonfuls onto the parchment, keeping about an inch between dollops. Season with flaky salt.

  5. Place in 150 degree oven (or as low as your oven will go) for at least an hour, or until chips dehydrate and are crisp. Serve with dip, or snack away!

  6. For the dip: Bring a pot of salted water to a boil and cook ube for about 20 to 30 minutes until very tender. Drain, and let cool until ube is easy to handle. Peel, and add to a bowl. Mash the ube, then whisk in condensed milk and salt. Serve warm or at room temperature with chips.

Dessert Chips and Dip




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- Today I'm gonna show you a fun way to play with some new and exotic flavors and turn chips and dip into a dessert. Let's get started. So I've got my water and coconut milk boiling, and this is almost a four to one ratio of liquid to tapioca, 'cause these guys are gonna expand so much. So let's add our tapioca pearls, and we're gonna give 'em a stir. Alright, so we're gonna let this cook on medium-high heat for about 10 to 15 minutes, then we're gonna drop the heat, let it cook some more, and we're really just looking for these balls to be translucent. Alright so our tapioca has been cooking, as you can see it has come together amazingly. The balls are super translucent, and we're gonna add some more coconut. So I've just got some shredded coconut here, we're gonna stir that in and then our chips are ready to dehydrate. I've got my baking sheet with parchment paper and I'm just gonna use a regular spoon and just sorta glop these guys on here. Alright we'll just finish our chips with some flakey sea salt, just for some seasoning, bump up that flavor. Alright, we're gonna pop them in the oven to dehydrate. This is gonna take about overnight, so plan ahead, and then we're gonna come back and make our dip. So we've got our ube and it's already been cooked. I'm just gonna peel a little bit more of it, but just cook 'til fork tender in some boiling salted water, super easy, just like sweet potatoes. So we'll just give these a little peel. I'm just gonna give these guys a quick little mash. We're gonna just upgrade our mashing capabilities and switch to a masher. Alright. We're just gonna give this a little bit of a season with our flaky sea salt. I think we're ready to eat. I'm gonna go grab the chips, and we'll plate. Alright, so I've got our ube dip, our tapioca chips, so let's get these ready to eat. Scoop our dip into a bowl. And I carefully peel our chips off of the parchment paper. They might be a little bit sticky, so just peel them gently. This last one's for me. I'm gonna dig in. Mm! These are some bold flavors in a unique twist on chips and dip that you have to try.

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