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.
Original recipe makes 1 quart
Ingredients
2/3 cup quick cooking pearl tapioca
2 (14 ounce) cans coconut milk
1/4 teaspoon salt
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
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PREP
10 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- 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.
Nutrition
Calories: 297 kcal
Carbohydrates: 26.6 g
Cholesterol: 26 mg
Fat: 21.5 g
Fiber: 1.2 g
Protein: 2.8 g
Sodium: 94 mg
