Tapioca Pudding with Coconut Cream and Palm-Sugar Syrup

Name: Tapioca Pudding with Coconut Cream and Palm-Sugar Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 pandan leaf, thawed if frozen (optional); 113 grams 1/2 cup grated or crumbled dark palm sugar or packed dark brown sugar; 237 milliliters (1/8-inch) pearl tapioca (not quick-cooking); 397 grams unsweetened coconut milk (do not shake); 1 liters water

This gluten free, fodmap friendly, and vegan recipe serves 6. One serving contains 315 calories, 2g of protein, and 16g of fat. A mixture of coconut milk, brown sugar, pearl tapioca, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly. Gently boil, stirring frequently, 5 minutes.

Ingredients you will need

Tapioca

Water

Equipment you will use

Sauce Pan

Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.

Ingredients you will need

Tapioca

Add 3 cups cold water to tapioca, then drain in a large sieve.

Ingredients you will need

Tapioca

Water

Equipment you will use

Sieve

Transfer tapioca to a large bowl.

Ingredients you will need

Tapioca

Equipment you will use

Bowl

Add cold water to cover by 2 inches and swirl tapioca to remove excess starch.

Ingredients you will need

Tapioca

Starch

Water

Drain tapioca in sieve and repeat rinsing.

Ingredients you will need

Tapioca

Equipment you will use

Sieve

Drain tapioca again and divide among 6 serving dishes. Chill, loosely covered, 10 minutes, or until set.

Ingredients you will need

Tapioca

Tear pandan leaf into strips and tie strips together in a knot. Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes. Discard pandan and pour syrup through a fine sieve into a small bowl. Cool to room temperature.

Ingredients you will need

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Sieve

Bowl

Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom.

Ingredients you will need

Coconut Cream

Whisk ‚ cup coconut cream until smooth, whisking in 1 to 1‚ tablespoons thin coconut liquid if necessary to get a pourable consistency.

Ingredients you will need

Coconut Cream

Coconut

Equipment you will use

Whisk

Drizzle some of syrup over tapioca and top with some coconut cream.

Ingredients you will need

Coconut Cream

Tapioca

Syrup

Serve remaining syrup and cream on the side.

Ingredients you will need

Cream

Syrup

For this particular recipe, we prefer A Taste of Thai, Royal Blossom, Thai Kitchen, or Ka-Me brand of coconut milk because the thin liquid and the cream-like layer are distinctly separated. Syrup may be made 1 day ahead and chilled, covered. If syrup is too thick to drizzle, bring to room temperature.

Ingredients you will need

Coconut Milk