Coconut Tapioca Pudding
Ingredients
- 1/2 C. tapioca pearls
- 1 C. water
- 2 C. coconut milk
note: coconut milk is sold in 15 oz cans. If you like you can use 15 oz coconut milk and 1 oz of another milk to make the two cups. It occurs to me that almond milk might be a nice addition
- 2 egg yolks, beaten
- 1/2 C. evaporated cane juice crystals
- pinch of salt
- 1 t. vanilla
- 1/2 C. grated coconut, toasted
Instructions
- Place tapioca pearls in water and let soak for 4 hours
- In a pan gently heat grated coconut, stirring frequently, until light brown
- Drain tapioca
- Place in a sauce pan with coconut milk, egg yolks, cane juice crystals, and salt
- Heat over medium high heat stirring constantly until mixture begins to thicken
- Reduce to low heat
- Continue to stir until pearls are translucent and pudding is thick, about 20 minutes
- Remove from heat and let cool 15 minutes
- Add vanilla and let pudding cool completely
- To serve spoon pudding into a bowl and sprinkle with toasted coconutEnjoy!