Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: SERVES 3-4
- 115g/4oz (1/2 cup) 'seed' tapioca from the baking section of your local supermarket, OR Asian 'pearl' tapioca from an Asian/Chinese food store
- 2 cups water
- 1/8 tsp. salt
- 1 can coconut milk or 'lite' coconut milk (use runny coconut milk for this dish - if you can hear liquid when you shake the can, it's good)
- table syrup or maple syrup to serve
- optional: toasted shredded coconut
For a step-by-step version of this recipe, see my: How to Make Coconut Tapioca Pudding.
- Cover the tapioca with 1 cup water for 15-20 minutes, or until granules expand slightly. Avoid over-soaking, or the tapioca will not be able to hold its shape. Pour off excess water.
- Place tapioca, pinch of salt, and 2 cups water in a pot over high heat. Bring to a boil. Reduce heat to medium-low and simmer 10-15 minutes. Stir occasionally, adding a little more water (if necessary) to prevent tapioca from bubbling and "spitting".
- When tapioca turns soft and a little "gooey", switch off heat and place lid on tight. Let tapioca sit at least 10 minutes - the residual heat inside the tapioca will finish turning all of the 'seeds' soft and translucent.
- Let tapioca cool on the stove-top, then cover with lid and refrigerate until cold. At this point it will thicken and gel together.
- To serve: Scoop out about 1/4 cup or more per person of the cold tapioca and place in serving glasses or bowls. Pour 1/4 to 1/3 cup coconut milk over each portion and stir to mix - note that this pudding should be on the runny side. You will have to stir quite well to distribute the tapioca. Finally, add a little syrup to each portion (about 1 Tbsp.). Each person can add more according to desired sweetness. Stir again, then enjoy this tropical coconut-ty delight.
Serving Tips: To spiff up this dessert, you can toast a few Tbsp. dry shredded coconut and place on a plate. Moisten the lip of your serving glasses or bowls, then overturn into the coconut to line the rim (as pictured). How to toast shredded coconut: simply place in a dry frying pan over medium heat. Stir constantly until coconut turns light golden-brown and is fragrant (see this link for a visual: Toasting Coconut).