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Coconut Tapioca Pudding

Source of Recipe


Sunset, October 2008



List of Ingredients



• 1/3 cup small pearl tapioca
  
• 1 can (13.5-ounce) coconut milk
  
• About 1 cup whole milk
  
• ¼ cup sugar
  
• ½ vanilla bean, split lengthwise
  
• ¾ cup unsweetened large-flake coconut, toasted *
  
• ½ cup chopped fresh fruit, such as mango, papaya or kiwifruit
  






Instructions



1. In a medium saucepan, cook tapioca in 1½ quarts boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer.
   
   
2. Meanwhile, in another medium saucepan over medium heat, warm the coconut milk, 1 cup whole milk, the sugar, and the vanilla bean (pressing bean gently to loosen seeds) until steaming, 6 to 8 minutes. Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.
   
   
3. Let pudding cool, then chill, stirring occasionally, at least 1¼ hours. Remove vanilla bean and stir in more milk if pudding seems too thick. Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.
   
   Serves 4
   
   
   Make-Ahead: Chill pudding up to 1 day.
   
   






Final Comments


* Get large-flake coconut at a natural foods store and toast it in a 350-degree oven until light golden, 3 to 4 minutes.