Coconut Tapioca Pudding

Name: Coconut Tapioca Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 315 milliliters canned coconut milk; 2 Tbsps cornstarch; 237 milliliters pearl tapioca (1/16 to 1/8 in.) or quick-cooking tapioca; 1 teaspoon salt (see notes); 8 servings Sliced strawberries; 237 milliliters sugar

Coconut Tapioca Pudding is a gluten free and vegan recipe with 8 servings. One serving contains 312 calories, 2g of protein, and 10g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a reasonably priced dessert. Head to the store and pick up coconut milk, cornstarch, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a 3- to 4-quart nonstick pan over high heat, bring 4 cups (3 3/4 cups if using quick-cooking tapioca) water to a boil. Gradually stir in tapioca; reduce heat and simmer, stirring often, until transparent, 15 to 30 minutes for pearl (5 to 8 minutes for quick-cooking).

Ingredients you will need

Tapioca

Water

Equipment you will use

Frying Pan

Mixture will be very thick.

Add 3/4 cup sugar, 1/3 cup coconut milk, and 1/2 teaspoon salt. Stir occasionally until sugar is dissolved, 2 to 3 minutes. Stir in corn, if using. Spoon into eight small bowls or ramekins (1/2 to 3/4 cup each).

Ingredients you will need

Coconut Milk

Sugar

Corn

Salt

Equipment you will use

Ramekin

Bowl

In a 1- to 2-quart pan, mix remaining 1/4 cup sugar and the cornstarch.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Frying Pan

Add remaining 1 cup coconut milk, 1/2 cup water, and remaining 1/2 teaspoon salt. Stir over high heat until mixture is boiling, 3 to 4 minutes. Spoon equally over puddings and spread to cover tops. Chill until cool, about 30 minutes, then cover and chill until cold, about 2 hours. Just before serving, garnish with strawberries.

Ingredients you will need

Coconut Milk

Strawberries