Coconut Tapioca

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 from sloCooking.net

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

 
Author:
Ingredients
  • ⅓ 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
  1. In a medium sauce pot, cook tapioca in 1 ½ quarts boiling water until slightly chewy (about 5-8 minutes)
  2. Pour cooked tapioca through a fine strainer
  3. In another pot over medium heat, warm coconut milk, soy milk, sugar and vanilla extract
  4. Cook until steaming
  5. Stir in drained tapioca into vanilla mixture
  6. Cook stirring often, until tapioca is clear and just tender
  7. Stir in coconut
  8. Let pudding cool, stirring occasionally
  9. Chill for 1 ¼ hours
  10. If it is too thick stir in a bit more soy milk
  11. Spoon into bowls and serve

 

Coconut Tapioca from sloCooking.net

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