Enchanting Thai Coconut Tapioca Pudding
Find the perfect recipe for a delectable and enchanting Thai coconut tapioca pudding that will take you on a culinary adventure through Thailand's exotic flavors.
Allergens
Coconut, Soy (from cornstarch)
Ingredients
- 1. 1 cup small
- pearl tapioca pearls 2. 4 cups coconut milk 3. 3/4 cup sugar 4. 1/2 teaspoon salt 5. 1 teaspoon vanilla extract 6. 2 tablespoons cornstarch 7. 1/2 cup warm water 8. 1/2 cup sweetened shredded coconut, toasted 9. 1/4 cup fresh mango, diced 10. 1/4 cup lime zest
Instructions
- Cook tapioca pearls according to package instructions until tender and cooked through. Drain and rinse under cold water to halt the cooking process. Set aside.
- In a large saucepan, whisk together coconut milk, sugar, salt, and vanilla extract. Heat over medium heat until sugar is dissolved.
- In a small bowl, mix cornstarch with warm water to create a slurry. Stir the slurry into the hot coconut milk mixture, stirring constantly until it thickens. Remove from heat.
- Gently fold in tapioca pearls, ensuring they are evenly coated. Cover and chill in the refrigerator for at least 2 hours or until set.
- To serve, top each portion with a generous spoonful of shredded coconut, mango pieces, and lime zest.
Chef’s Insight
The balance of sweet, tangy, and aromatic flavors evoke a delightful journey through Thailand's culinary landscape.
Notes
The tapioca pearls can be found in Asian markets or online specialty stores.