Here's a dessert recipe that's quick & easy, healthy, gluten-free and vegan, and yummy too! When buying tapioca, I like the 'seed' tapioca found in the baking aisle of most regular supermarkets. You can also buy 'pearl tapioca' at any Asian grocery store. Tapioca comes from the cassava plant and is a root vegetable, not a grain (hence gluten-free). It is nutritious enough that many Southeast-Asians lived on it during WWII when food was scarce. It contains folate (one of the important B vitamins), and also small amounts of healthy fatty acids, so you can enjoy your dessert guilt-free. For an even lighter dessert, use 'lite' coconut milk. Enjoy!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: SERVES 3-4
Ingredients:
- 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
Preparation:
About Tapioca: 'Seed' tapioca or 'pearl' tapioca from Asian-food stores works best for this recipe. Avoid using 'minute tapioca' which is basically tapioca starch (powder). Note that if you happen to buy the larger pearls, they will take longer to cook and may require more water.
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).
