Tapioca pudding recipe



Ingredients

  • 1/2 cup/4 ounces tapioca (seed or Asian pearl tapioca)

  • 3 cups water (divided)

  • 1/8 teaspoon salt

  • 1 (13.5 oz.) can coconut milk (or "lite" coconut milk)

  • Garnish: table syrup or maple syrup to serve

  • Optional: 1 fresh mango (sliced)

Steps to Make It

In a medium bowl, cover tapioca with 1 cup water. Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape. Pour off excess water.

In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat.

Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting."

When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.

Remove the lid and allow the tapioca to cool on the stovetop. Cover it again and refrigerate until it's cold; it will thicken and gel together.

To serve, scoop about 1/4 cup or more of the cold tapioca per person and place in serving glasses or bowls. Pour 1/4 to 1/3 cup coconut milk over each portion and stir to mix. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.

Add a little syrup to each portion (about 1 tablespoon or to taste). Each person can add more according to their preferred sweetness. Add slices of fresh mango or any tropical fresh fruit, if desired.

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