Serves 2
35 min
Coconut Tapioca Pudding
Recipe GLPR1bbcb04750cde8
A creamy, naturally dairy-free coconut tapioca pudding with a silky texture. Quick-cooking tapioca pearls combine with rich coconut milk and a hint of vanilla for an elegant yet simple dessert that comes together in about half an hour. This recipe serves two and makes an excellent light, gluten-free treat.
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Ingredients
2 (14 ounce) cans coconut milk
2/3 cup quick-cooking pearl tapioca
1/4 teaspoon salt
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
Directions
In a medium saucepan, combine the coconut milk, quick-cooking tapioca, and salt. Bring to a boil over medium-high heat, stirring constantly to prevent the tapioca from sticking.
Once boiling, reduce the heat to medium-low and simmer gently for 5 minutes, continuing to stir occasionally. Stir in the white sugar until fully dissolved.
While the tapioca simmers, crack the egg into a separate bowl and beat it until smooth and well combined.
Slowly temper the egg by whisking in about 1/2 cup of the hot tapioca mixture, adding it 1 tablespoon at a time while stirring constantly to prevent the egg from cooking too quickly.
Pour the tempered egg mixture back into the saucepan with the simmering tapioca pudding, stirring well to combine.
Continue simmering over medium-low heat, stirring gently and occasionally, until the pudding thickens noticeably, about 3 to 5 minutes. The mixture should reach 160F for food safety.
Remove from heat and let cool for about 10 minutes, stirring occasionally to allow it to cool evenly.
Stir in the vanilla extract until well incorporated. Serve warm or chilled, as desired.
