Coconut Tapioca Pudding
Photo: Alex Farnum; Styling: Randy Mon
Fresh mango, papaya, and kiwi give this creamy tapioca pudding a tropical taste.
How to Make It
Step 1
1
In a medium saucepan, cook tapioca in 1 1/2 qts. boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer.
Step 2
2
Meanwhile, in another medium saucepan over medium heat, warm the coconut milk, 1 cup whole milk, the sugar, and vanilla bean, pressing bean gently to loosen seeds, until steaming, 6 to 8 minutes.
Step 3
3
Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.
Step 4
4
Let pudding cool, then chill, stirring occasionally, at least 1 1/4 hours. Remove vanilla bean and stir in more milk if pudding seems too thick.
Step 5
5
Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.
Step 6
6
*Find small pearl tapioca in a grocery store's baking aisle or Asian food aisle, or buy it at an Asian market. Get large-flake coconut at a natural-foods store and toast it in a 350° oven until light golden, 3 to 4 minutes.
Step 7
7
Make ahead: Chill pudding up to 1 day.
Step 8
8
Note: Nutritional analysis is per serving.
Ingredients
1/3 cup small pearl tapioca*
1 can (13.5 oz.) coconut milk
About 1 cup whole milk or soy milk
1/4 cup sugar
1/2 vanilla bean, split lengthwise
3/4 cup unsweetened large-flake coconut*, toasted
1/2 cup chopped fresh fruit such as mango, papaya, or kiwi fruit
Directions
Step 1
1
In a medium saucepan, cook tapioca in 1 1/2 qts. boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer.
Step 2
2
Meanwhile, in another medium saucepan over medium heat, warm the coconut milk, 1 cup whole milk, the sugar, and vanilla bean, pressing bean gently to loosen seeds, until steaming, 6 to 8 minutes.
Step 3
3
Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.
Step 4
4
Let pudding cool, then chill, stirring occasionally, at least 1 1/4 hours. Remove vanilla bean and stir in more milk if pudding seems too thick.
Step 5
5
Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.
Step 6
6
*Find small pearl tapioca in a grocery store's baking aisle or Asian food aisle, or buy it at an Asian market. Get large-flake coconut at a natural-foods store and toast it in a 350° oven until light golden, 3 to 4 minutes.
Step 7
7
Make ahead: Chill pudding up to 1 day.
Step 8
8
Note: Nutritional analysis is per serving.
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