Coconut Tapioca Pudding With Fresh Young Coconut Meat

This is one of our favorite sweets; we love pearl tapioca. Any dessert that has pearl tapioca is a guarantee we'll like it! Have you tried the sweet drink called 'Bubble Tea?" It is iced milk tea with various flavors or a smoothy mixed with pearl tapioca.

It is popular in Southern California and Seattle; almost every corner has this so-called 'Boba Cafe,' one of our favorite drinks. I guess because it has tapioca pearls in it.

Well, this dessert is nothing like the 'Bubble Tea,' this is better. It's a sweet, creamy, delicious pudding with little pearl tapioca and fresh young coconut in it, and it's so delightful. You'll want more, especially in warm weather. This is my ultimate favorite summertime dessert, but for us, we consume this in every season, hot or cold; I love to serve this delicious dessert to my family.

And if you like to try it, this is the recipe:

Ingredients:

• 1/2 cup small pearl tapioca, a get it here! Or any O rental market.

• 1 can of full-fat coconut milk,k get it here! Or you can get it in any Oriental Market. Two2 cups coconut water,r get it here! Or you can get the water from the fresh coconut.

• 1 cup milk

• 1/4 Himalayan salt

• 1/2 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup raw young coconut meat (shaved) You can crack open a young coconut or use this young fresh coconut meat in a can; you can get this at any Oriental market.

• Unsweetened shaved coconut for garnish

• Pinch of cinnamon- optional

DIRECTION:

In a saucepan over medium-high heat, put tapioca, coconut milk, milk, coconut water, and salt to a boil, stirring constantly; reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.

Beat the eggs in a bowl until smooth; very slowly whisk in the hot tapioca mixture a little to prevent the eggs from curdling, then put the egg mixture into the simmering pudding, and throw the fresh young coconut meat. Reduce heat and stir for several minutes until the tapioca reaches an excellent thick pudding, then remove from the heat and allow it to cool for 10 minutes before mixing in the vanilla extract. Put in refrigerator and served chilled.

Beat the eggs in a bowl until smooth; very slowly whisk in the hot tapioca mixture a little to prevent the eggs from curdling, then put the egg mixture into the simmering pudding, and throw the fresh young coconut meat. Reduce heat and stir for several minutes until the tapioca reaches an excellent thick pudding, then remove from the heat and allow it to cool for 10 minutes before mixing in the vanilla extract. Put in refrigerator and served chilled.

Direction for coconut toast

Preheat oven to 250 degrees. Spread coconut on a single-layer rimmed baking sheet, and sprinkle with sug. They were tossed twice until golden. And let it cool.

Before serving, whisk the loosened pudding, sprinkle the cinnamon on top, and put in the coconut toast. Serve 4 cups.

Thank you for reading, and if you ever try this recipe before, please let me know what you think by leaving a comment below.

Much Love,

Joice