Tapioca is a gluten-free food rich in starch and proteins. If heated, tapioca transforms liquids into jelly. One of the most typical ways to use tapioca pearls is as an ingredient in coconut milk pudding.
Ingredients for tapioca pudding, 3 servings
- 35 g tapioca pearls
- 3 times more water
- 300 mL coconut milk or the mixture of 200 mL water and 100 mL coconut cream
- 30 g cane sugar
- 1 teaspoon lime zes
- 1 piece star anise
You may also use vanilla extract instead of the other spices.
Soak the tapioca pearls in water for 20 minutes. Use a dense strainer to remove water.
Mix the coconut milk, the lemon zest and the anise and cook. If you don’t have these spices, add 1/3 of a vanilla pod. Add the soaked tapioca pearls into the hot milk and cook, stirring constantly until the mixture becomes creamy.
At this point remove the pot from the heat and add the sugar; stir until it melts.
Distribute the pudding into glasses and serve with fresh fruit or fruit pureé. Mango goes very well with tapioca.