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Tapioca Pudding
- Serves
Four
- Difficulty
Easy
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
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