Coconut Tapioca Pudding

SUBMITTED BY: Jennifer

"I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts."

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	35 Min
Original recipe yield 1 quart

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2/3 cup quick cooking pearl tapioca
2 (14 ounce) cans coconut milk
1/4 teaspoon salt
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract

DIRECTIONS

Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

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REVIEWS

Reviewed on May 27, 2008 by HappyCook

This was good, however I had to add probably about a half a cup of sugar for it to be sweet... MORE

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Recipe Submitter:

Jennifer

	Cooking Level: Intermediate Home Town: Sacramento, California, USA Living In: Burnsville, Minnesota, USA
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