It was one of those nights when you need a quick but tasty after-dinner dessert.
Which made me think of tapioca pudding.
I’d tried this recipe from 101 Cookbooks before, but I was looking to jazz it up a little bit with some experimentation.
Now I know not everyone is as crazy about this ingredient as I am. However, I absolutely love the texture and richness of coconut. Especially when it is toasted.
Anyhow, I made this recipe and enhanced it with some hints of coconut.
I added organic coconut palm sugar and toasted some coconut to sprinkle on top.
My family enjoyed it and there was none left when we’d finished. I’m saying the recipe serves 4-6, but it just barely serves 4 tapioca pudding fanatics.
Wanna give it a try? For those who aren’t as crazy about coconut, you can follow the original recipe using regular white sugar.
Coconut Tapioca Pudding
(adapted from 101 Cookbooks)
3 cups milk (fat free, 1%, or 2%), divided
1/3 cup tapioca pearls
2 egg yolks
1/4 teaspoon salt
1/3 cup organic coconut sugar
1 teaspoon vanilla extract
1/4 cup unsweetened coconut flakes, toasted (place in a skillet over medium heat until coconut is light brown in color)
In a medium sized saucepan, soak tapioca and 3/4 cup milk for 1 hour. Add egg yolks, salt, and sugar and whisk. Mix in remaining 2 1/4 cups milk. On medium heat, stir mixture and slowly bring to a boil. This takes about 15 minutes. Stir consistently. Once mixture reaches a gentle boil, reduce to a simmer. Allow pudding to thicken for 20 minutes while continuing to stir. Once pearls are transparent, pudding is ready. Add vanilla extract and remove from heat. Sprinkle with a teaspoon of coconut flakes. Serve warm or cold. 4-6 servings
What’s your favorite after dinner sweet treat? How to you like to use coconut?