COCONUT TAPIOCA PUDDING
6 servings
This pudding is exceptionally good when made with pearl tapioca, however, you can substitute quick-cooking tapioca: Reduce the amount of tapioca to ⅓ cup, soak it for only 10 minutes, and cook the pudding for just 2 minutes at a rolling boil. If desired, substitute beverage-style coconut milk for the milk.
Combine in a large heavy saucepan:
- ⅔ cup small or medium pearl tapioca
- 2 ¾ cups whole milk
Cover and refrigerate for at least 8 hours, or overnight. Stir into the tapioca:
- One 13 ½-ounce can coconut milk
- ½ cup sugar
- ⅛ teaspoon salt
Bring to a simmer over medium-high heat, then reduce the heat and gently simmer, stirring constantly, until the pearls are translucent and no longer gritty, about 15 minutes. Be careful not to overcook the pudding, or it will be gluey. Remove from the heat. Whisk in a small bowl until frothy:
- 1 large egg
Gradually whisk in 1 cup of the hot pudding. Whisk this mixture into the remaining pudding in the pan and let stand for 5 minutes, covered. (The pudding will still be hot enough to cook the egg.) Just before serving, stir in:
- ⅔ cup shredded or flaked sweetened or unsweetened coconut, toasted
Transfer to a bowl or individual cups and sprinkle with more:
- Toasted coconut
Serve warm with:
- Fresh tropical fruit such as mango and pineapple, or a fruit sauce