For a quick and easy, rich and creamy dessert, one of my favorites is tapioca pudding. If I’m thinking ahead, I love to use the whole tapioca pearls (where you have to soak them overnight). However, Minute Tapioca is not too bad when it comes to compromising quality for convenience.
What makes this recipe even better, richer, and healthier, is to substitute coconut milk in place of regular milk. I am not usually a fan of coconut, but the canned coconut cream is much more mild than coconut flavor or coconut flakes. I typically use the following brand from the asian food store, but you can obviously use whichever kind you wish:
To make, simply use the recipe on the back of the Minute Tapioca box (listed below):
– 2 3/4 (Coconut) milk
– 1/3 cup sugar
– 3 Tbls Minute Tapioca
– 1 beaten egg
– 1 tsp vanilla
Mix all ingredients EXCEPT vanilla in a saucepan, and let sit for 5 minutes. Cook over medium heat till it comes to a full boil, then remove from heat and add vanilla. Let cool and set for at least 20 minutes, and serve warm or chilled.