This is one of our favorites sweets; we love pearl tapioca. Any dessert that has pearl tapioca is a guarantee we will like it! Have you tried this sweet drink called 'Bubble Tea? It is basically ice milk tea with various flavors to choose from or a smoothy mixed with pearl tapioca.
It is prevalent right now; in fact, In Southern California and Seattle, almost every corner has this so-called 'Boba Cafe,' which is one of our favorite drinks. (Why? Is because it has pearl tapioca in it...)
Well, this is nothing like the 'Bubble Tea,' this is a dessert, which is better. It's sweet, creamy, delicious pudding with little pearl tapioca and fresh young coconut in it, and it's so delightful. You'll be wanting more, especially in warm weather. This is an ultimate favorite summertime dessert, but we have this in every season in my family. Hot or cold, I love to serve it to my family.
And if you like to try it, this the recipe:
1/2 cup small pearl tapioca get it here! Or any Oriental market.
1 can full-fat coconut milk get it here! Or you can get it in any Oriental Market.
2 cups coconut water 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 you can 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
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 little by little, to prevent the eggs from curdling, then put the egg mixture into the simmering pudding, 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 in a single layer rimmed baking sheet, sprinkle with sugar
Tossing twice until golden. And let it cool.
Note: Just before serving, whisk pudding loosen and sprinkle the cinnamon on top, and put 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.