I have found heaven says the woman that is happy she is a magazine ripper. Oh yeah baby – I found the most delicious recipe for coconut tapioca. Two of my favorite flavors – together, in the same dish. One serving just is not enough, and I think next time I make this I am going to double the batch. And of course I did tweak it a tiny bit, why would I not, and now this recipe completely rocks.
Coconut Tapioca
1/3 cup small tapioca pearls
1 x 13.5 ounce can full fat coconut milk
1 cup vanilla soy milk
¼ cup sugar
1-2 tsp. vanilla extract
½ cup unsweetened large flake coconut
- In a medium sauce pot, cook tapioca in 1 ½ quarts boiling water until slightly chewy (about 5-8 minutes)
- Pour cooked tapioca through a fine strainer
- In another pot over medium heat, warm coconut milk, soy milk, sugar and vanilla extract
- Cook until steaming
- Stir in drained tapioca into vanilla mixture
- Cook stirring often, until tapioca is clear and just tender
- Stir in coconut
- Let pudding cool, stirring occasionally
- Chill for 1 ¼ hours
- If it is too thick stir in a bit more soy milk
- Spoon into bowls and serve
Ingredients
- 1/3 cup small tapioca pearls
- 1 x 13.5 ounce can full fat coconut milk
- 1 cup vanilla soy milk
- ¼ cup sugar
- 1-2 tsp. vanilla extract
- ½ cup unsweetened large flake coconut
Instructions
- In a medium sauce pot, cook tapioca in 1 ½ quarts boiling water until slightly chewy (about 5-8 minutes)
- Pour cooked tapioca through a fine strainer
- In another pot over medium heat, warm coconut milk, soy milk, sugar and vanilla extract
- Cook until steaming
- Stir in drained tapioca into vanilla mixture
- Cook stirring often, until tapioca is clear and just tender
- Stir in coconut
- Let pudding cool, stirring occasionally
- Chill for 1 ¼ hours
- If it is too thick stir in a bit more soy milk
- Spoon into bowls and serve
