Coconut Tapioca Pudding
September 6, 2007 by top8free
This is a Thai syle tapioca pudding that is egg and dairy free. It is creamily wonderful served with cool slices of mango on the side.
1/2 cup tapioca pearls (non-instant)
2 1/2 cups water
1 can coconut milk
pinch of salt
1/3 cup sugar (Taditional Thai recipes call for palm sugar. Turbinado is a good substitute, or just use white sugar.)
Rinse the tapioca for a minute or two under cold running water, then dump it into a medium-sized saucepan.
Add the water, place the pan over medium heat, and bring to a boil, whisking a little to separate the pearls. Add coconut milk, salt, and sugar and heat it to the boiling point again. Lower the heat to a slow simmer, partially cover, and cook gently for 30 minutes, or until it is thickened. Transfer to serving bowl (or individual bowls) while hot, then allow to cool to room temperature or chill in refrigerator.
When cool, the pudding will be thick, but more creamy than the firm egg-custard tapioca pudding that you may be used to.
