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Tapioca Pudding
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Judy Bastyra and Becky Johnson
Published 2011
This pudding, made from large pearl tapioca and coconut milk and served warm, is much lighter than the Western-style version. You can adjust the sweetness to your taste. Serve with lychees or the smaller, similar-tasting longans – also known as “dragon’s eyes”.
Ingredients
115 g 4 oz ⅔ cup 475 ml
Method
- Put the tapioca in a bowl and pour over warm water to cover. Leave to soak for 1 hour so the grains swell. Drain.
- Pour the measured water in a large pan and bring to the boil over a medium heat. Add the sugar and salt and stir until dissolv
