Coconut Tapioca Pudding
I love tapioca pudding. I wanted to try to make this pudding using almond and coconut milk. This was the best I ever had and will always make Coconut Tapioca Pudding!
- 2 cups tapioca pearls
- 2 cups almond milk, carlton in refrigeration
- 1 cup coconut milk, can
- 1/4 cup agave syrup
- 1 teaspoon vanilla
- 2 large egg yolks, room temperature
- 1/4 teaspoon salt
- Place tapioca pearls in a large bowl and fill with cold water. (cover the pearls by 1 inch or more). Place in the refrigerator and let soak overnight.
- To prepare your pudding:
- In a Le Creuset® pot add almond milk then heat oven to a medium temperature. Stir often using a wooden spoon or spatula. When it is about to come to a boil add in coconut milk, agave and vanilla. Continue to stir over medium heat.
- In a small bowl whisk egg yolks. Pour a tablespoon of the milk mixture into the eggs to temper the eggs. (This will prevent the eggs from turning in scrambled eggs in the milk). Pour eggs into the pot and continue stirring. Add in salt.
- Add in tapioca pearls and reduce heat to low and continue stirring occasionally for the next 7 minutes. (do not walk away from the stove).
- The mixture should be thicker and this is a good time to taste the delicious pudding.
- Pour into a large bowl or individual bowls. Cover the pudding with clear wrap by pressing lightly on the pudding. This will prevent a layer of film.
- Refrigerate for at least 3 hours and enjoy. Top with coconut milk whipped cream.
Coconut Milk Whipped Cream
- One 15-ounce can full-fat coconut milk
- 1 tablespoon agave or honey
- 1 teaspoon vanilla
- Place the can of coconut milk in the refrigerator overnight.
- Open the can of coconut milk. There will be a firm, waxy layer on top.
- Spoon out this firm layer coconut cream that has solidified at the top of the can.
- Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or enjoy as a drink.)
- Place this cream in a mixing bowl. Using your hand mixer whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light.
Tapioca is a flavorless starchy ingredient, produced from treated and dried cassava root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Purchased tapioca comprises many small white spheres each about 2 mm in diameter. These are not seeds, but rather reconstituted processed root. The processing concept is akin to the way that wheat is turned into pasta. These tapioca pearls are made mostly of tapioca starch, which comes from the tapioca, or bitter-cassava plant.
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