At our first dinner party as a married couple last week, we stuck to our philosophy of cooking as much as possible beforehand so that we actually spend time with our guests. I knew it was time to try out making tapioca pudding, but with my own twist.
Instead of cooking it in just milk, I used coconut milk for more depth of flavor and a piece of ginger for spiciness. The tapioca came from a bulk bin, so I have no idea if I was supposed to soak it beforehand (I didn't). It was a hit at the party and I loved how I could basically pair any fruit in season with it, last week being the first of the summer peaches!
Serves 4 - 6
1/2 cup small pearl tapioca (not instant)
1 (13-14 oz) can unsweetened coconut milk
2 cups milk
1 thick slice ginger
1/4 teaspoon salt
1/2 cup granulated sugar
Fresh fruit as garnish (mango, pineapple, kiwi all work well)
- Combine tapioca, coconut milk, milk, ginger, and salt in a medium saucepan over medium heat. Bring just to a boil, stirring constantly with a wooden spoon or heatproof spatula.
- Once to a boil, lower heat and simmer, slowly pouring in sugar. Simmer, stirring constantly, until tapioca is cooked and clear all the way through, about 30 minutes.
- Serve warm or let cool. If pudding is too thick, thin with additional milk. Serve garnished with fresh fruit.