TAPIOCA PUDDING WITH TENDER COCONUT

Tapioca Pudding with Tender Coconut image

Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert.

Provided by wiley

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups water
¾ cup small pearl tapioca
1 cup white sugar
1 cup fresh shredded coconut
1 cup unsweetened coconut cream
1 teaspoon salt

Steps:

Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 82.3 g, Fat 27.5 g, Fiber 3.4 g, Protein 2.9 g, SaturatedFat 24.4 g, Sodium 595.2 mg, Sugar 52.2 g