Four Clan Kitchen

What we eat everyday

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.


One Response to “Tapioca Pudding with Coconut Milk”

  1. luckyhucky said

    Wow! Must try right away!

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