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Asian-style Coconut Ginger Tapioca Pudding
1 1/3 c Whole milk
2 c Canned unsweetened coconut milk
2/3 c Small pearl tapioca (or quick-cooking tapioca)
2/3 c Sugar
1 Vanilla bean; split lengthwise
1 pn Salt
1 lg Egg yolk
1 ts Ground ginger (or 1 tbspn minced crystallized ginger)
Freshly-grated coconut and/or mango slices; (optional)
In a heavy saucepan combine the milk, coconut milk, tapioca, sugar, vanilla bean, and a pinch of salt and cook over low heat, whisking, for 10 minutes, or until the tapioca is translucent. Whisk in the egg yolk and cook the mixture over low heat, stirring, until it registers 160 degrees on a candy thermometer. Remove the pan from the heat and let the pudding stand, covered, for 30 to 45 minutes. Remove the vanilla bean and stir in the ground ginger or crystallized ginger. Serve warm garnished with grated coconut or mango slices. This recipe yields 4 servings.
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