Victor has had a hankerin’ for tapioca pudding for a while, now. Alas, while we have lots of tapioca, in our non-instant world, one of us has to remember to soak it before we can cook it. Finally, early this morning before work, that someone was me.
The recipe concept came from 101 Recipes, but Victor changed it around, made it coconut instead of plain vanilla, added a pinch of cinnamon… pretty much remade it as his own.
It’s really good!
Coconut Tapioca Pudding
- 2 cups coconut milk
- 1 cup whole milk
- 1/3 cup medium pearl tapioca
- 2 extra-large egg yolks, lightly beaten
- 1/4 tsp salt
- 1/3 cup sugar
- 2 tsp vanilla
- 1 cup unsweetened coconut
Soak tapioca according to package instructions. Drain. Mix together the egg yolks, salt, sugar, and the milk.
Over medium heat slowly bring the mixture just barely to a boil, stirring all along – about 15 minutes.
Reduce the heat and let the mixture simmer about 20 minutes, stirring occasionally.
The tapioca beads will swell up and become almost entirely translucent and the pudding will thicken.
The longer it is on the stove the more important to constantly stir. Timing really just depends. When cooked add coconut, remove from heat and and add vanilla.
Pudding will thicken more in refrigerator. Cool and enjoy!