Original Menu Coconut Tapioca Pudding

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Coconut Tapioca Pudding

"I actually have always cherished tapioca pudding and coconut, so this dish is ideal for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian contact, top the pudding with chopped mango or chopped peanuts."

Ingredients :

2/3 cup short cooking pearl tapioca
2 (14 ounce) cans coconut milk
1/4 teaspoon salt
half of cup white sugar
1 egg
1 teaspoon vanilla extract

Instructions :

Prep : 10M	Cook : 8M	Ready in : 35M

Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 mins. Stir inside the sugar until dissolved.
Beat the egg in a bowl till smooth. Whisk in approximately 1/2 cup of the recent tapioca combination, 1 tablespoon at a time, then scrape the egg aggregate into the simmering pudding, and stir. Simmer lightly until thickened, 3 to 5 mins , then remove from the warmth and permit to cool for 10 mins before stirring inside the vanilla extract. Serve either warm or chilled.

Notes :

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