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Recipe : *** Coconut Tapioca Pudding

Coconut Tapioca Pudding
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Course:
Dessert

Practical information

  • Prep time
    35 min
  • Cooking
    55 min
  • Ready in
    1 h 30
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 tablespoons small tapioca pearls
  • 3 tablespoons cane sugar + more to coat the molds
  • pinch of salt
  • 2 eggs, lightly beaten
  • butter for molds
  • 80 g grated coconut
  • 170 ml coconut milk
  • 400 ml milk

  • Recipe preparation steps

  • 1
    Rinse the tapioca pearls, and strain.
  • 2
    In a pot, bring the coconut milk, milk to a boil with the sugar and salt.
  • 3
    Slowly pour the tapioca in and reduce the heat to a very low simmer.
  • 4
    Cook for about 17 min or so, until the pearls are translucent and soft.
  • 5
    Pour in a bowl and let cool.
  • 6
    Preheat your oven at 177°C.
  • 7
    Add the grated coconut to the previous preparation.
  • 8
    Then add the eggs, and mix.
  • 9
    Butter four small ramekins, and coat with sugar.
  • 10
    Remove the excess.
  • 11
    Divide the preparation between them.
  • 12
    Cook for about 35 to 40 min, or until they are puffed and golden in color (they will fall).
  • 13
    Remove from the oven and let them cool.
  • 14
    I find them best eaten lukewarm, or at room temperature (but not cold).
  • Ready !



 

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