This week at Tuesdays With Dorie (TWD), we are making a sweet dessert, Coconut Tapioca pudding which uses large pearl tapioca. I got to admit, I was really surprised to find a tapioca pudding dessert among Dorie's French recipes, as tapioca is usually used in Asian desserts. Tapioca desserts are quite common in Malaysia. I have however never tried making tapioca pudding using the combination of coconut milk and milk, so I was looking forward to try this.
I made this dessert twice. Large pearl tapioca is first soaked in cold water and keep overnight in the fridge. The next day, drain the pearls and put in a small pot with coconut milk, milk and sugar. Some of the pearls have broken up, while some remained whole. Stir over low heat till the sugar melts and continue stirring until the tapioca is translucent and the mixture thickens. It takes about 10 to 15 minutes. Stir in vanilla extract and scoop into serving bowls. The first time I made this, the texture is rather thick, though it tasted really delicious! It has the consistency of a very thick custard. My son was asking for it again a couple of days later, and the second time I made it, I added a pinch of salt and a little extra milk so that it is not as thick as the first time I made it.
Once the consistency is to your liking, scoop into serving bowls. Do take note that upon cooling and refrigeration, the texture will get a little thicker. These pudding can either be served warm, at room temperature or chilled.
The pudding is very creamy and silky, from both the coconut milk and milk, the soft chewiness of the translucent tapioca pearls is the star here, and with the right amount of sweetness. The vanilla extract really adds a lovely fragrance. This is one delicious dessert! While the family love having it chilled, I prefer having it at room temperature. Either way, this is yummy!
Do visit Tuesdays With Dorie (TWD), to see the other ladies' take on this yummy dessert.
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