Magazine article Sunset

Coconut Tapioca Pudding

Magazine article Sunset

Coconut Tapioca Pudding

Article excerpt

SERVES 4 TIME 30 minutes, plus at least 1 1/4 hours to chill

To add an over-the-top coconut note to this luscious dessert, chill it overnight to thicken, then thin it as Luym does--with the water inside a fresh young coconut, sold at Asian markets. He also serves the pudding topped with vivid purple yam, but we've opted for easier-to-find fresh fruit.

  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

[ILLUSTRATION OMITTED]

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.

2. Meanwhile, in another medium sauce pan 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. …

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