I'm amazed at how superior your vanilla is!
- Des, The Grommet

SHOPPERS, PLEASE NOTE:

We will be closed Thursday, September 12th through Monday, September 16th. Orders placed during this time will be shipped upon our return on September 17th.

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Coconut Tapioca Pudding

photo-41

Courtesy of David Lebovitz, Ready for Dessert

David says that this is not so much pudding consistency, but more like sticky rice.  If you would like it thinner, add 1/2 cup or so more coconut milk.

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Coconut Tapioca Pudding

Scale

Ingredients

  • 31/2 cups coconut milk (two 13-1/2 ounce cans)
  • 13/4 cups milk
  • 1 cup sugar
  • 1 cup small pearl tapioca
  • Pinch of salt
  • 1 Vanilla Bean, split in half, lengthwise*
  • 3 eggs
  • Rain’s Choice pure Vanilla Extract, if necessary

Instructions

  1. In a medium-size heavy-bottomed saucepan, stir together the coconut milk, milk, sugar, tapioca and salt.
  2. Scrape the seeds from the split vanilla bean and add both seed and pod to the coconut milk mixture.
  3. Cook over low heat for 15 to 20 minutes, stirring constantly with a heatproof flat-edged utensil to prevent the pudding from scorching on the bottom as it thickens, untl the pearls are completely cooked through and translucent. Remove from heat.
  4. Briefly stir together the egg yolks, then vigorously whisk them into the pudding, incorporating them quickly. Cool for about 10 minutes. Remove the vanilla bean.
  5. Whip the egg whites until they form soft peaks and fold them into the warm pudding. Taste, and add some vanilla extract if desired. Transfer the pudding into a bowl and refrigerate until ready to serve. Tapioca pudding will keep for 3 days in the refrigerator.
  6. Serving suggestion: Heap the pudding in a shallow bowl or on a platter and garnish with fresh ripe tropical fruit (mangoes, papayas, bananas, pineapples – singly or in any combination. The fruit can be served fresh or sautéed briefly with brown sugar and rum. Top with freshly grated and toasted coconut.

Notes

You may substitute 1 teaspoon Rain’s Choice Vanilla Bean Paste for the vanilla bean if desired.

* You can purchase a few beans at a time from Vanilla Enchantment

 

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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