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Coconut Tapioca Pudding
Created by: Howcan Team
Ingredients
- 1/2 cup small pearl tapioca
- 2 1/2 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Toasted coconut flakes for garnish (optional)
Instructions
- In a medium saucepan, soak 1/2 cup of small pearl tapioca in 2 cups of water for 30 minutes.
- After soaking, drain the tapioca and return it to the saucepan.
- Add 2 1/2 cups of coconut milk, 1/2 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 serving dishes and refrigerate for at least 2 hours, or until chilled and set.
- Garnish with toasted coconut flakes before serving, if desired.
- Enjoy your creamy and delicious Coconut Tapioca Pudding!
Coconut Tapioca Pudding is a creamy, tropical dessert with a rich history. Originating in Southeast Asia, this sweet treat has been enjoyed for centuries. Tapioca pearls, derived from the cassava plant, are simmered in coconut milk and sugar to create a luscious pudding. Renowned chefs like David Thompson have elevated this dish, infusing it with aromatic pandan leaves or topping it with fresh mango for a modern twist. In Thailand, it's a staple in street food markets, while in Vietnam, it's often served in elegant restaurants. For the best version, seek out fresh, high-quality coconut milk and perfectly cooked tapioca pearls. This dessert is a delightful blend of creamy, chewy, and sweet flavors, making it a beloved choice for those with a sweet tooth.
40 min
4
250 calories
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