Coconut Tapioca Pudding
15m prep 20m cook 35m ready
6 servings This pudding is exceptionally good when made with pearl tapioca, however, you can substitute quick-cooking tapioca: Reduce the amount of tapioca to ⅓ cup, soak it for only 10 minutes, and cook the pudding for just 2 minutes at a rolling boil. If desired, substitute beverage-style coconut milk for the milk.
Ingredients
- ⅔ cup small or medium pearl tapioca
- 2 ¾ cups whole milk
- One 13 ½-ounce can coconut milk
- ½ cup sugar
- ⅛ teaspoon salt
- 1 large egg
- ⅔ cup shredded or flaked sweetened or unsweetened coconut, toasted
- Toasted coconut
- Fresh tropical fruit such as mango and pineapple, or a fruit sauce
Let's Cook
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Step 1.
Combine in a large heavy saucepan: ⅔ cup small or medium pearl tapioca; 2 ¾ cups whole milk
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Step 2.
Cover and refrigerate for at least 8 hours, or overnight. Stir into the tapioca: One 13 ½-ounce can coconut milk; ½ cup sugar; ⅛ teaspoon salt
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Step 3.
Bring to a simmer over medium-high heat, then reduce the heat and gently simmer, stirring constantly, until the pearls are translucent and no longer gritty, about 15 minutes. Be careful not to overcook the pudding, or it will be gluey. Remove from the heat. Whisk in a small bowl until frothy: 1 large egg
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Step 4.
Gradually whisk in 1 cup of the hot pudding. Whisk this mixture into the remaining pudding in the pan and let stand for 5 minutes, covered. (The pudding will still be hot enough to cook the egg.) Just before serving, stir in: ⅔ cup shredded or flaked sweetened or unsweetened coconut, toasted
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Step 5.
Transfer to a bowl or individual cups and sprinkle with more: Toasted coconut
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Step 6.
Serve warm with: Fresh tropical fruit such as mango and pineapple, or a fruit sauce
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