Ingredients with Measurements:
- 1/2 cup small tapioca pearls
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- Fresh fruit for garnish (optional)
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing spoon
- Serving bowls
Step-by-step instructions:
1. Rinse the tapioca pearls in cold water and drain.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the tapioca pearls and stir occasionally for 10-15 minutes until the pearls are translucent and tender.
3. Add the coconut milk, sugar, salt, vanilla extract, and shredded coconut to the saucepan. Stir to combine.
4. Cook the mixture over medium heat, stirring frequently, for 10-15 minutes until the pudding thickens and the tapioca pearls are fully cooked.
5. Remove the saucepan from the heat and let the pudding cool for 10-15 minutes.
6. Divide the pudding into serving bowls and refrigerate for at least 2 hours or until set.
7. Garnish with fresh fruit before serving (optional).
- Time:
Preparation time: 5 minutes
- Cooking time: 30 minutes
- Total time: 35 minutes
Temperature:
- Medium heat
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 340
- Fat: 21g
- Carbohydrates: 38g
- Protein: 2g
- Fiber: 2g
- Sugar: 28g
Substitutions for ingredients:
- You can use any type of milk instead of coconut milk.
- You can use honey or maple syrup instead of sugar.
- You can use any type of fruit for garnish.
Variations:
- You can add mango or pineapple chunks to the pudding for a tropical twist.
- You can add chocolate chips or cocoa powder for a chocolatey flavor.
- You can add matcha powder for a green tea flavor.
Tips and tricks:
- Stir the pudding frequently to prevent it from sticking to the bottom of the saucepan.
- If the pudding is too thick, add more milk or water to thin it out.
- You can soak the tapioca pearls in water overnight to reduce the cooking time.
Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the pudding in the microwave or on the stovetop. Add more milk or water to thin it out if needed.
Presentation ideas:
- Serve the pudding in clear glass bowls to show off the layers.
- Top the pudding with toasted coconut flakes for added texture.
Garnishes:
- Fresh fruit, such as strawberries, blueberries, or kiwi.
- Toasted coconut flakes.
- Chopped nuts, such as almonds or pistachios.
Pairings:
- Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad.
- Coconut macaroons.
- Mango sticky rice.
Troubleshooting advice:
- If the pudding is too thin, cook it for a few more minutes until it thickens.
- If the pudding is too thick, add more milk or water to thin it out.
Food safety advice:
- Make sure to rinse the tapioca pearls before cooking them.
- Store the pudding in the refrigerator to prevent spoilage.
Food history:
- Tapioca pudding is a traditional dessert in many cultures, including Brazilian, Thai, and Indian.
Flavor profiles:
- Creamy, sweet, and coconutty.
Serving suggestions:
- Serve the pudding chilled for a refreshing dessert.
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