Vanilla Tapioca Pudding is the perfect sweet and creamy dessert to complete a meal. Big on taste, tapioca won’t weigh you down.
Ingredients: [‘unsweetened coconut milk’, ‘vanilla bean’, ‘milk’, ‘sugar’, ‘quick-cooking tapioca’, ‘salt’, ‘eggs’]
Quantity of Ingredients: [“1 (14 ounce) can unsweetened coconut milk”,”1 vanilla bean, split “,”2 1/2 cups milk”,”1/2 cup sugar”,”1/4 cup quick-cooking tapioca”,”1/4 teaspoon salt”,”2 large eggs”]
Number of Servings: 6
Steps: [‘Put the can of coconut milk in the refrigerator until well chilled, about 30 minutes. In a medium saucepan, cook the vanilla bean in the milk over moderate heat, stirring, until hot, about 5 minutes. Stir in the sugar, tapioca and salt. Cover and remove from the heat. Let stand for 5 minutes. Uncover and bring to a boil over moderate heat, stirring frequently.’, ‘Meanwhile, in a medium bowl, whisk the eggs. Whisk in 1 cup of the hot milk. Pour the egg mixture into the saucepan and bring to a simmer, whisking constantly. Pour the pudding into a medium heatproof bowl and let stand, stirring, until slightly cooled, about 10 minutes. Remove the vanilla bean, scraping the seeds from each half into the pudding; stir to incorporate. Rinse the vanilla bean and save for another use.’, ‘Open the can of chilled coconut milk and, without stirring it, spoon off 1/2 cup of the thick cream that has risen to the top; save the remaining coconut milk for another use. Stir the coconut cream into the pudding until thoroughly incorporated. Spoon the pudding into six 1/2 cup ramekins, cups or glasses. Refrigerate overnight; if desired, cover with plastic wrap to prevent a skin from forming.’]