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Coconut Tapioca Pudding
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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!

Coconut Tapioca Pudding

Ingredients

  • 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

Directions

  1. 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.
  2. To prepare your pudding:
  3. 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.
  4. 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.
  5. 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).
  6. The mixture should be thicker and this is a good time to taste the delicious pudding.
  7. 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.
  8. Refrigerate for at least 3 hours and enjoy. Top with coconut milk whipped cream.

 

Coconut Milk Whipped Cream

Ingredients

  • One 15-ounce can full-fat coconut milk
  • 1 tablespoon agave or honey
  • 1 teaspoon vanilla

Directions

  1. Place the can of coconut milk in the refrigerator overnight.
  2. Open the can of coconut milk. There will be a firm, waxy layer on top.
  3. Spoon out this firm layer coconut cream that has solidified at the top of the can.
  4. 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.)
  5. 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.

Cindy Barbieri
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8 comments

  1. Is the coconut mild the kind that is in a can or the thinner kind found in a carton?

    Comment by Andrea on February 1, 2014 at 11:21 pm

  2. Hi, I used the canned coconut milk and the almond milk that is located in the refrigeration at the grocery store because that is what I had handy. I bet you could use the coconut milk from a carton as this is a creamy dessert. Let me know if you use it and how it comes out. Thank you for your note! Cindy

    Comment by Cindy on February 2, 2014 at 2:34 pm

  3. Hi, I just tried the pearls just as your directions say but they came out in tiny pieces and then turned to mush so I’m trying again without soaking them. I don’t know what I did wrong but I’m pretty sure they aren’t supposed to be a pile of goo. Hopefully it turns out this time.

    Comment by Katie Oliver on February 13, 2014 at 9:49 am

  4. Hi Katie, I am curious to the pearls you used? I made this twice using the soaking method but read the box too. My pearls indicated to soak overnight. This is such a wonderful recipe and I hate when food gets waisted. Please let me know. Thanks, Cindy

    Comment by Cindy on February 13, 2014 at 1:57 pm

  5. Followed this recipe exactly. It came out unreasonably thick. I had to cut it into cubes to serve. There was way way too much tapioca!!

    Comment by thana on March 20, 2014 at 5:52 pm

  6. I am sorry to hear this.. I wonder if it was the size of the tapioca pearls.. I have made this several times and it is always perfect. What pearls did you use? Thanks, Cindy

    Comment by Cindy on March 20, 2014 at 6:03 pm

  7. I had the same problem, it was too much tapioca and not creamy. I used Bob’s Red Mill Small Tapioca. I soaked it for almost 24 hours thinking it was my fridge, but still not enough time. My pudding had hard bits of tapioca in a ball of mush.

    Comment by Marina on April 23, 2014 at 7:17 pm

  8. Marina, I am sorry! I have not used Bob’s but will make it again in the next few weeks using his tapioca. Mine just came out so amazing! It is one of my favorite desserts now. Maybe cut the tapioca 1/2 cup less. That is what I will try! Thanks for the note! Cindy

    Comment by Cindy on May 4, 2014 at 12:24 pm

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