Coconut Milk Tapioca Pudding
Are you craving a milk-based dessert, but you want something more refined, different from the usual custards or milk rice? Try our Coconut Milk Tapioca Pudding. The texture and the delicate flavor will surprise you. It tastes “like milk rice”, but not quite. This dessert has many fans among our friends.
Tapioca pearls, the main ingredient of this recipe, are made from tapioca flour, which is basically a starch. Tapioca flour is produced from the cassava plant, a root originating in Brasil. You can find tapioca pearls in most ethnic stores and even in some of the bigger supermarkets.
Ingredients list Coconut Milk Tapioca Pudding:
1/2 cup small pearl tapioca (white or green)
2 cups coconut milk
1 cup cow milk
1/4 tsp salt
1/2 cup sugar
1/2 tsp vanilla (or 1/2 vanilla pod)
How to prepare Coconut Milk Tapioca Pudding:
Begin by heating the milk in a roomy pan, on medium heat. You don’t want the pudding to stick to the bottom of the pan. Add the sugar, salt and vanilla. Keep stirring constantly, preferably with a wooden spoon. When the milk is relatively warm, add the tapioca pearls. It will take them a while to soak up moisture. Simmer for 20 minutes.
When the tapioca pearls are translucent and the liquid around them has thickened, turn off the heat, but leave the pan on the stove. You should wait for about an hour before the pearls have taken in all the liquid, then you may serve the Tapioca Pudding. Stir once in a while.
I generally prepare double or triple the amount of the Coconut Milk Tapioca Pudding. We love eating the pudding warm, but this dessert is best served chilled, preferably the next day. You can adjust the sweetness level according to your preference, or even add some fruit preserves for contrast.