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Coconut Tapioca Pudding

November 2008
Coconut Tapioca Pudding

by 5 people

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Rach's pal Daisy Martinez uses some "pearls" of wisdom to give her favorite dessert a kick.

Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 1 cup half-and-half
  • 1/3 cup sugar
  • Grated peel of 1 lime
  • 2 cups coconut milk
  • 2 tablespoons instant pearl tapioca
  • 1 large egg, beaten
  • 1 pinch ground ginger
  • 1 teaspoon pure vanilla extract
  • Chopped mango, for serving
  1. In a medium saucepan, bring the half-and-half, sugar and lime peel to a boil, stirring often, over medium-high heat. Let cool for 2 minutes. Strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.
  2. In the saucepan, combine the half-and-half mixture with the coconut milk and tapioca; let stand for 10 minutes. Whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat. Remove from the heat and stir in the vanilla. Transfer to a medium bowl. Press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled. Serve with the mango.