Description
I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a ‘Southeast Asian Cuisine Night,’ I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.
Ingredients
- ⅔ cup quick cooking pearl tapioca
- 2 (14 ounce) cans coconut milk
- ¼ teaspoon salt
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Bring the tapioca
- coconut milk
- and salt to a boil in a saucepan over medium-high heat
- stirring constantly. Reduce heat to medium-low
- and simmer for 5 minutes. Stir in the sugar until dissolved.
- Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture
- 1 tablespoon at a time
- then scrape the egg mixture into the simmering pudding
- and stir. Simmer gently until thickened
- 3 to 5 minutes
- then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 8