Vanilla Tapioca Pudding

Vanilla Tapioca Pudding

Vanilla Tapioca Pudding

September 17, 2018
: 6 servings

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Ingredients
  • One 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
Directions
  • Step 1 Put the can of coconut milk in the refrigerator until well-chilled, about 30 minutes.
  • Step 2 In a medium saucepan, cook the vanilla bean in the milk over moderate heat, stirring, until hot, about 5 minutes.
  • Step 3 Stir in the sugar, tapioca and salt.
  • Step 4 Cover and remove from the heat.
  • Step 5 Let stand for 5 minutes.
  • Step 6 Uncover and bring to a boil over moderate heat, stirring frequently.
  • Step 7 Meanwhile, in a medium bowl, whisk the eggs.
  • Step 8 Whisk in 1 cup of the hot milk.
  • Step 9 Pour the egg mixture into the saucepan and bring to a simmer, whisking constantly.
  • Step 10 Pour the pudding into a medium heatproof bowl and let stand, stirring, until slightly cooled, about 10 minutes.
  • Step 11 Remove the vanilla bean, scraping the seeds from each half into the pudding.
  • Step 12 Stir to incorporate.
  • Step 13 Rinse the vanilla bean and save for another use.
  • Step 14 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.
  • Step 15 Save the remaining coconut milk for another use.
  • Step 16 Stir the coconut cream into the pudding until thoroughly incorporated.
  • Step 17 Spoon the pudding into six 1/2-cup ramekins, cups or glasses.
  • Step 18 Refrigerate overnight.
  • Step 19 If desired, cover with plastic wrap to prevent a skin from forming.

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