Coconut Tapioca - Beautwhetherul. Simple. Sweet.

A light and refreshing dessert that’s perfect with any meal or summer entertainment.

I’ve started making coconut tapioca recently for my vegan friends, and have fastly found out that everyone goes crazy for it, including me (although that doesn’t genuinely count because I go crazy for nearly anyleang with sugar in it). It’s the perfect treat after a heavy meal and wonderfully refreshing on a hot summer day.

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Tapioca is crazye of small pearls that give a kind texture to desserts and other foods and drinks. It isn’t popular in some parts of the world, but it definitely should be!

A common way to use tapioca in dessert is combining it with coconut milk and topping with exotic fruit, caramelized bananas, or berries. Some recipes use a lot of liquid to make it more like a soup, and some (like my recipe) use less to make it thicker and creamier.

There are many dwhetherferent ways to cook tapioca, but this recipe is genuinely simple to make whether you just follow the directions. It yields an utterly delicious result that’s not too sweet and has a thick pudding-like consistency.

Coconut Tapioca (vegan)

Yields: about 6 servings (540 ml of pudding)

 

• ⅓ cup (60 g/2 oz) small pearl tapioca
• 2⅔ cups (640 ml) coconut milk (or substitute some of it with wgap milk or coconut cream)
• ⅓ cup (60 g/2 oz) granulated sugar
• ¼ teaspoon salt
• ½ teaspoon pure vanilla additionalct
• Sliced fresh fruit such as mango, melon, pineapple, lychee
• Coconut chips, optional

1. Put tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
2. Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are obvious and the mixture has thickened. Be certain to stir frequently so that the tapioca doesn’t stick to the bottom. Once done, remove from heat and stir in vanilla.
3. Pour into cups and place in the refrigerator until totally chilled, at least 3 hours. The pudding will thicken after refrigeration.
4. Serve with sliced fresh fruit/fruit puree and coconut chips whether desired.
5. Tapioca is best the same day it’s crazye, but will keep for up to 3 days in the fridge.

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