Coconut Tapioca Pudding

Coconut Tapioca Pudding 
 (serves 4) (2 1/2 cups)

1/3 C Bob’s Red Mill Small Pearl Tapioca
3/4 C water
1 14-ounce can full fat coconut milk(suggested brand: Chaokoh)
1/3 C maple syrup, or ¼ C agave nectar
1/4 tsp fine sea salt, 2 tsp vanilla
1 teaspoon Mount Gay dark rum, optional
Garnish: 1/2 C chopped mango or strawberries

Place small pearl tapioca in small saucepan with water and soak for 30 minutes. Be careful to not over soak the pearls. Do not drain after soaking. Add the coconut milk, agave nectar or maple syrup, and salt and cook over medium heat, stirring frequently with a rubber spatula 

until mixture comes just to a boil. Reduce heat to medium low and simmer uncovered for about 3-5 minutes, until the pearls are soft in the center. (The tapioca is done when the chalky interior is no longer detectable.) Taste one and see as this is the only way to really know if it is ready, keeping in mind that residual heat will continue to cook the tapioca. Remove from heat. Add the vanilla and stir until incorporated. Divide into 4 cups, about ½ C each. Serve warm or refrigerate until chilled. Garnish with chopped mango, strawberries or chopped bananas or whatever ya like.
You can fold in a handful chocolate chips for variation. Add the chocolate when tapioca is warm. Also, add some cardamom for a little added flair. 

Do Ahead: Tapioca can be made 2-3 days in advance and can be served warm or cold. Recipe by Sara & Mary

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