Coconut Tapioca Pudding
Tapioca:
2 cups water
1/2 cup dry tapioca pearls (not the instant kind, easiest to find in Asian markets)
2 (13 1/2 ounce) cans coconut milk
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract Less coconut-y tapioca:
4 cups water
1 cup dry tapioca pearls
1 can (13 1/2 ounces) coconut milk
13 1/2 ounces unsweetened nondairy milk
2/3 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
1. In a small pot, bring water to a boil. Rinse tapioca pearls, drain, and add to the boiling water. Return to boil, then cook over medium heat until the white tapioca pearls become clear (should be about 15-20 minutes).
2. Stir occasionally to prevent tapioca from sticking to the bottom. The pearls should expand and get increasingly gooey.
3. Once the tapioca is clear and looks like it has absorbed most of the water, add the coconut milk (and nondairy milk for other version), sugar and salt.
4. Mix well, return to a boil, and simmer for 5 minutes. Keep stirring so it doesn't stick! Turn off heat, and mix in the vanilla extract.
Pour some pudding into a small bowl and be amazed by how delicious it is. The pudding will still be fairly gooey at this point, but it will thicken significantly as it cools. If you don't eat it all instantly, refrigerate what's left and the pudding will gel up and thicken! Top with mango, berries, or chopped almonds, or anything that's nearby and tasty! Enjoy!
This was all that was left of the pudding to take a picture of the next morning! It turned super thick and gooey. Nom nom. Because it was such a hit, I decided to make a double batch the next night. Much to my dismay, however, I realized we only had 1 can coconut milk left, and it was light, so, out of necessity, this healthier version of coconut tapioca pudding was born! It's much less decadent than the original version, but still delicious. It's less coconut-y, so tastes similar to traditional tapioca pudding, which is tasty too!
Also this recipe is posted to my awesome vegan blog that I co-write with my friend: http://www.aveganblarg.com/2011/06/coconut-tapioca-pudding.html
Source of recipe: My friend Ariel and Gaelyn came up with this awesome recipe! It's so tasty!
SO HOW'D IT GO?
The recipe on your aveganblarg website shows only 1 can (13.5 oz) of coconut milk. Based on her comment, it looks like Naturebound may have combined the 2 versions shown here. Before I make this recipe, it would be helpful to have the amount of coconut milk in the top version confirmed. I do want a creamy pudding texture when cool. Thanks so much.
I tried this recipe some time ago but due to school and work have been too busy to post until now. I thought it was wonderful except that it wasnt quite as thick as it should have been even after cooking for what seemed like forever. But...this is because I only had a half a can of coconut milk left from another venture so I had to add more almond milk to make up the difference. I used the old fashioned tapioca pearls as the recipe suggested and followed all the other steps. I thought it tasted wonderful and I will definitely make it again. My omnivore partner, who has eaten countless vegan meals now ;D, liked it too but was disappointed because he said it didnt taste like tapioca pudding to him. Maybe it was the coconut milk that made it taste a bit different. Nevertheless he still liked it for it's own properties. My taste buds have changed a lot since becoming vegan almost a year ago and things that taste wonderful to me seem "different" for omnivores (and likewise I am repulsed by the smells of omnivore foods such as cheese) so it's hard to gauge how an omnivore will react to a vegan recipe. I think a vegan would love it though! ;)b
These pudding were so delicious! I've never tried coconut pudding before, so I'm glad my first ones turned out so well. They were really moist and delicious.