Spiced Coconut Tapioca Pudding
The kids loved this. The key is not adding too much sugar when you’re cooking it, so that people can add as much icing sugar as they want later. I made these in mugs because it made it easier to serve around the couch, but you could make this a elaborate dessert with moulded cups. Just remember to oil the moulds a little with light oil (grapeseed) before you pour pudding in to make sure nothing STICKS.
Ingredients
3/4 cup of tapioca rice
5 cups of water
1 can of coconut milk
1 TSP ground cinnimon
1 TSP nutmeg
1 cup sugar
1/2 cup brown sugar
Instructions
Bring water to a boil, and cook tapioca (boil then simmer) until completely cooked. You can tell by their transparency - you need to cook them until the white dot in the middle disappears. Combine sugar and spices in a bowl, then add to the pot. Sugar helps to break up the spices so you don’t get any lumps, but even if you do, it’s ok. Don’t panic. It still tastes good. After the sugar mixture dissolves, add the coconut milk. Reduce the mixture by simmering until it is thick enough to coat a spoon.
Scoop into individual mugs, cool, and refrigerate for at least 2 hours. Top with a spoonful of icing sugar and serve. It has a mild flavour, and doesn’t scream sugar like most desserts. The inspiration is from the Chinese Sai Mich Lo, a tapioca coconut cold soup.
