Saturday, February 12, 2011

Experiments in Tapioca: Coconut Pudding with Home-Canned Cardamom Plums

I love tapioca pudding, especially when it is made with pearl tapioca.  It can be made with all the milks--soy, rice, cow, and coconut, as here.  It can also be made with fruit juices for a totally different treat. The texture is like nothing else, creamy and chewy all at once. Pearl tapioca is worth searching out at Asian groceries where it's usually quite inexpensive.

6 tablespoons Whole pearl tapioca
1/2 cup Water
1/3 cup Sugar 
1 egg (optional)
pinch Salt
2 cups coconut milk
1 tsp. Vanilla

In a pot large enough to hold all the ingredients,combine whole pearl tapioca with the water. Soak 20 minutes. Cook over low heat until tapioca balls become transparent. (Note: If using instant tapioca, follow package instructions using coconut milk instead of milk. Add the sugar, salt, coconut milk, and egg. Return to a boil; stir carefully to prevent sticking. As soon as it boils, it is ready to serve. Makes 6 servings.

Serve warm or cold with fresh or canned fruit.

Substitute Organic milk, Rice milk, Soy milk, or Almond milk for the coconut milk

Butterscotch Tapioca Pudding: Rich and delicious, substitute brown or raw sugar for the white sugar.  Top with chopped toasted pecans, if desired.

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