Tapioca Pudding with Coconut Milk
Posted by fourclankitchen on January 4, 2010
I first ate the Vietnamese version of tapioca pudding at a restaurant called Le Colonial in Chicago many years ago. I loved its simplicity: just coconut milk, small pearl tapioca and sugar with some slices of banana on top. So, I was delighted to find small pearl tapioca at Whole Foods with a recipe printed on its side. I followed the recipe, except that I cooked the tapioca pearls in water for about 15 min and omitted the grated coconut.
2 ¾ cup water
3 tbs. small pearl tapioca (can be found in Whole Foods)
1/8 tsp salt
3 ½ tbs. sugar
¾ cup lite coconut milk
Sliced bananas (optional).
Boil the water and add the tapioca pearls and cook for 12-15 min till the pearls lose nearly all of their opacity. This should be done at a fairly vigorous boil with periodic stirring so that the pearls do not stick to each other. Add the sugar, salt and coconut milk. Cook further for 2-3 min. Cool slightly and serve with bananas, if using. That’s it.