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Categories:Viewed: 33 - Published at: 6 years ago
Ingredients
- 3 1/2 (875 ml) cups Thai coconut milk
- 1 3/4 cups (430 ml) whole or low-fat milk
- 1 cup (200 g) sugar
- 1 cup (160 g) small pearl tapioca
- Pinch of salt
- 1 vanilla bean, split lengthwise
- 3 large eggs, separated
- 1/2 teaspoon vanilla extract
- Dried unsweetened shredded or flaked coconut or shards of fresh coconut, toasted
Method
- 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 isnt 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.
