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Coconut Tapioca Pudding



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.


Coconut Tapioca Pudding



31/2 cups coconut milk (two 131/2 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


In a medium-size heavy-bottomed saucepan, stir together the coconut milk, milk, sugar, tapioca and salt.

Scrape the seeds from the split vanilla bean and add both seed and pod to the coconut milk mixture.

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.

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.

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.

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.


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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