Brazilian Coconut-Infused Tapioca Pudding

Allergens

N/A

Ingredients

• 1/2 cup organic tapioca pearls
• 2 cups full
• fat coconut milk
• 1/4 cup raw honey
• 1 teaspoon pure vanilla extract
• 1 pinch of sea salt
• Zest and juice of 1 lime
• Fresh berries, for garnish

Instructions

1. In a medium saucepan, combine the tapioca pearls with 2 cups of water and bring to a boil over high heat. Cook for 5 minutes, stirring frequently to prevent clumping.
2. Reduce the heat to low and cover the saucepan. Continue to cook for another 10 minutes until the tapioca pearls are tender and translucent.
3. In a separate saucepan, combine the coconut milk, honey, vanilla, salt, lime zest, and lime juice. Heat over medium heat, stirring occasionally, until the honey has dissolved and the mixture is warm but not boiling.
4. Drain the cooked tapioca pearls in a fine mesh sieve and rinse them under cold water to prevent sticking. Add the pearls to the warmed coconut milk mixture. Stir gently to combine.
5. Cover the saucepan with a lid and allow the pudding to cool at room temperature for 1 hour, stirring occasionally to ensure even absorption of the flavors.
6. Refrigerate the pudding for at least 3 hours or overnight before serving.
7. To serve, garnish each bowl with fresh berries and enjoy this luscious Brazilian treat.

Chef’s Insight

Use a high-quality vanilla extract for a deeper, more complex flavor.

Notes

Be sure to rinse the tapioca pearls under cold water after cooking to prevent sticking and clumping.