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Coconut Tapioca Pudding

Source of Recipe

David Lebovitz


List of Ingredients

2/3 cup small pearl tapioca
3 1/2 cups Thai coconut milk
2/3 cup sugar
1/2 tsp salt
1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
1 egg, separated


Recipe

Put all ingredients except egg in a heavy saucepan. Cook over low heat 15 to 20 minutes, stirring (be sure to get to bottom and edges to prevent scorching). When pearls are just translucent, remove pan from heat and let cool slightly.

Remove vanilla bean.

Quickly whisk in egg yolk. Cool completely.

Beat egg white until stiff. Fold gently into custard.

Spoon tapioca into bowls. Garnish with red bananas, mango slices, pineapple, grated coconut, or similar things.

Serves 8-10.