Coconut + Tapioca Pudding
Source of Recipe
from moms menu
List of Ingredients
Coconut + Tapioca Pudding
2 ounces small pearl tapioca
2 cups water (1pint)
1 cup milk
3 ounces sugar
Zest of 1 orange
1, 13.5 ounce can coconut milk
6 ounces heavy cream
Tapioca can scorch very easily. Use your highest quality, heaviest
clad saucepan. First bring the tapioca and water to a boil over
medium heat. Remove from the heat and let it rest, covered, for
10 minutes. Add the milk sugar, and orange zest and simmer for 15
minutes. Watch the heat and stir frequently while scraping the
bottom. Add the coconut milk and cream and slowly return it to a
boil stirring along the way. As soon as it hits a boil pour it
into a stainless steel bowl that you've chilled in the freezer
or fridge. Cover with plastic wrap. Allow the wrap to actually
touch the soup so a film doesn't form. Place it in the fridge
until thoroughly chilled.Recipe
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