My grand-ma used to make tapioca pudding a lot when I was a kid. Hers was the traditional method using full fat milk...which I don't really like, sorry nana.
BUT I recently had it using coconut milk and it was delicious! It is super simple to make, doesn't take long and then you can add any fruits you want to it, even some cocoa or melted chocolate if you want. I also tried making it using different mylk and it works just the same.
Personally, my favourite is the coconut one but feel free to explore whatever flavours take your fancy! I've put a couple of photo of one with fresh figs and pistachios...it was also very good. The cherry and almond ones, not so much with the coconut...trials and errors!
I find these are quite good to finish off a meal as they are quite fresh and surprisingly not too heavy.
The amounts in the recipe makes for 2 generous servings.
You will need:
- 50g of small tapioca pearls
- 400 mL of coconut milk
- 4 tbsp of sugar
- 1 tsp of vanilla paste
- 1/2 pinapple
Preparation:
1. Soak your tapioca pearls in the coconut milk for 10 mins at room temperature. I suggest you do that directly in a saucepan it'll save having to transfer to cook.
2. Add the vanilla paste and a half of the caster sugar. If you are feeking cheeky you can always add a shot of rhum at this stage.
3. Bring the mixture to a boil and keep stirring. this is very important as otherwise you'll end up with some of your tapioca pearly burnt at the bottom of the pan.
4. Keep going for 5-7 min. The pearls shoud start to become transluscent. Give it a taste. Personally, I like the tapioca to still have a bit of a bite. But if you would like it more smooth then keep cooking it until it gets the consistency you are after. Bare in mind that the mixture will thicken as it cools down though.
5. Pour the mixture into glasses/bowls/plates whatever you want to use and pop in the fridge for a couple of hours or overnight.
6. Cut your pinapple into chunks and put in a frying pan with the remaining sugar. Heat up the mixture fairly quickly to start with and when your sugar has dissolved, lower to a medium heat so as not tu burn your caramel. After 5 min, you should have a light brown colouration going, your pinapple is ready!
7. Get your tapioca out of the fridge and top with the pinapple. Drizzle the caramel juice on top and sprinkle with some decorations if you want. I quite like to add some dessicated coconut shavings.
All done, all that's left to do is eat! :)
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