Coconut Tapioca Recipe

 

Fixings:

pearl tapioca

1 can coconut cream, sweetened

2 glass water

1 can milk

4 large egg yolks

1 teaspoon sea salt

1 tsp vanilla

Method:

Splash the tapioca overnight in an extensive vessel with 2 glass water.

Empty and wash tapioca. Put in a medium pot with coconut cream and water and heat to the point of boiling over medium hotness. Cover and decrease high temperature to medium-low and stew 1 hour. Speed in milk and cook 20 minutes, or until tapioca pearls are delicate. Take pot off of the hotness and rapidly rush in egg yolks until mix. Spot skillet again on high temperature and cook 3 minutes, whisking continually.

Expel container from high temperature and rush in salt and vanilla until joined. For a creamier composition, take a stab at mixing the pudding with a submersion blender. Serve warm or chilled.