Tropical Tapioca Pudding Recipes

COCONUT TAPIOCA PUDDING

Steps:

• 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.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

TROPICAL TAPIOCA PUDDING

Steps:

• Place coconut milk in a medium sauce pan and bring to a boil. Add tapioca granulates and whisk to combine. Reduce heat to medium-low and cook at a simmer for 12-15 minutes, or until liquid thickens. Remove from heat and whisk in coconut sugar and vanilla extract (if using). Set aside to cool. Chill to room temperature and serve or chill overnight in refrigerator. Right before serving, top with Gorilla Munch Cereal, fruit and coconut.

TROPICAL THAI COCONUT-TAPIOCA PUDDING

Steps:

• Gather the ingredients.
• In a medium bowl, cover tapioca with 1 cup water.
• Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape.
• Pour off excess water.
• In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat.
• Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting."
• When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.
• Remove the lid and allow the tapioca to cool on the stovetop.
• Cover it again and refrigerate until it's cold; it will thicken and gel together.
• To serve, scoop about 1/4 cup or more of the cold tapioca per person and place in serving glasses or bowls.
• Pour 1/4 to 1/3 cup coconut milk over each portion and stir to mix. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.
• Add a little syrup to each portion (about 1 tablespoon or to taste). Each person can add more according to their preferred sweetness.
• Add slices of fresh mango or any tropical fresh fruit, if desired.

TROPICAL TAPIOCA PUDDING

Steps:

• Mix all ingredients except coconut in medium saucepan. Let stand 5 min.
• Bring to boil on medium heat, stirring constantly. Remove from heat.
• Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve topped with coconut.

COCONUT TAPIOCA PUDDING

Steps:

• In a small bowl, soak 1 cup small tapioca pearls in one can of coconut milk. Stir and let sit on the kitchen counter for 3 hours (no need to refrigerate), stirring occasionally.
• After letting the tapioca soak, pour it into a medium saucepan. Add to the tapioca mixture, 2 cups of milk, ¾ cup sugar, salt, and egg yolk. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture is simmering (do not boil), turn down the heat to medium-low and simmer for 10 to 15 minutes, stirring constantly to keep milk from scalding.
• Carefully taste-test the tapioca to be sure the pearls are soft and no longer chewy. If the tapioca pearls are still chewy, cook for an additional 5 minutes and check again. When the tapioca is done, remove it from the heat and let it cool for 15 minutes.
• While the tapioca is cooling, beat the egg whites with 1 tablespoon sugar until stiff peaks form.
• Stir the coconut extract into the tapioca and gently fold in the egg whites until completely incorporated.
• Serve warm or chilled for 4 hours in the refrigerator. To serve, divide tapioca into individual bowls and top with fresh mango or fresh fruit of your choice. Garnish with toasted coconut or shredded chocolate (optional).

TAPIOCA PUDDING RECIPE

Steps:

• Cook the tapioca in the milk and salt on medium heat until simmering. Then lower the heat to a minimum and start adding sugar gradually and intermittently until the tapioca pearls have increased in size.
• Break the eggs into a heatproof bowl. Temper the eggs by taking some of the hot tapioca mixture and adding it to the eggs while whisking constantly. Drizzle the tempered eggs into the tapioca mixture while on low heat until thickened. It should not boil.
• Let your tapioca pudding cool until room temperature. Add vanilla and stir. You may choose to heat it up to serve warm, or refrigerate in individual serving dishes and serve cold.

TROPICAL TAPIOCA PUDDING

Steps:

• In a medium saucepan, whisk egg and milk until blended. Stir sugar and tapioca, and let sit for about 5 minutes.
• Bring to a full boil* over medium heat, while whisking constantly. This should take about 5-10 minutes.
• Remove from head and whisk in vanilla.
• Let sit for 20 minutes before serving.
• Add your favorite toppings when ready to eat. Enjoy!