Tropical Thai Coconut Tapioca Pudding Recipes

COCONUT TAPIOCA PUDDING

Steps:

• In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cook over low heat, stirring constantly with a heatproof spatula to make sure the mixture isn't scorching on the bottom, until the pudding thickens and the tapioca pearls are completely cooked through and translucent, about 20 minutes. Remove from the heat.
• Briskly stir the egg yolks into the pudding, incorporating them quickly. Let cool for about 10 minutes. Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on medium speed until they form soft peaks. Fold the whipped egg whites into the pudding, then stir in the vanilla extract.
• The pudding can be served warm or cold. Spoon it into individual serving dishes and top with toasted coconut.
• A simple compote of fresh tropical fruit, such as cubes of banana, mangoes, papayas, and pineapple, tossed in brown sugar, is a perfect accompaniment to the pudding.
• Tapioca pudding will keep for 3 days in the refrigerator.
• Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.

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.