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Coconut Milk Tapioca Pudding
Created by: Howcan Team
Ingredients
- 1/3 cup small pearl tapioca
- 2 1/2 cups coconut milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, soak 1/3 cup of small pearl tapioca in 1 cup of water for 30 minutes.
- After soaking, add 2 1/2 cups of coconut milk, 1/3 cup of sugar, and 1/4 teaspoon of salt to the saucepan with the tapioca.
- Bring the mixture to a simmer over medium heat, stirring constantly to prevent the tapioca from sticking to the bottom of the pan.
- Once the mixture reaches a simmer, reduce the heat to low and continue to cook for 15-20 minutes, stirring occasionally, until the tapioca pearls are translucent and the mixture has thickened.
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
- Transfer the pudding to a bowl or individual serving dishes and let it cool to room temperature. Then, cover and refrigerate for at least 2 hours before serving.
- Serve the coconut milk tapioca pudding chilled, and enjoy!
Coconut milk tapioca pudding has a rich history rooted in Southeast Asian and South Asian cuisines. Tapioca, derived from the cassava plant, was introduced to these regions by Portuguese and Spanish explorers in the 16th century. The creamy and luscious coconut milk was later incorporated into the traditional tapioca pudding, adding a tropical twist to the dessert. Renowned chefs like David Thompson and Maunika Gowardhan have popularized this dish in their respective restaurants, infusing it with their unique culinary expertise. Today, the best versions of this delectable treat can be found in authentic Thai and Indian eateries, where the perfect balance of tapioca pearls and coconut milk is crucial. For a twist, some chefs also add pandan leaves or palm sugar for added depth of flavor.
40 min
4 servings
250 calories
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