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Coconut Tapioca

What you need: 

1/4 cup instant tapioca
1 1/2 cups soy milk
2 to 3 tablespoons of sugar
7 ounces unsweetened light coconut milk
1/2 teaspoon pure vanilla extract

What you do: 

Shake can of coconut milk well before Opening.
Combine tapioca, soy milk, sugar and coconut milk in a saucepan and let sit for 15 minutes to let tapioca soften and thicken.
Bring to a boil over medium heat stirring constantly.
Add vanilla, lower the heat and simmer for 5 minutes stirring constantly.
Remove from stove and let sit for 5 minutes. Then refrigerate for one hour.
Serve plain or topped with fruit or shredded coconut.
Enjoy

Preparation Time: 
20 minutes + 1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Yum, this was quick and easy and very good.  I am eating it (still warm) right now! :)>>>

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Was craving this deliciousness today, but discovered we were out of coconut milk. Oh no!
As a substitute for said coconut milk I blended 2 over-ripe bananas from my freezer with a bit of the soymilk called for in the recipe, used a little brown sugar for the sweetener and used 1/2 tsp. each of vanilla and rum extracts. Bananas Foster Tapioca, anyone? ;)

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This was the first time I've ever had coconut milk and I decided it's just not for me.  The pudding had a great texture and thickened really nicely, but whenever I took a bite I just felt like I was eating suntan lotion.  :> However, if you know that you like coconut milk then I'm sure you'll adore this pudding! 

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We really enjoyed this.  I doubled the vanilla extract but otherwise followed the recipe exactly.  I served it with a little shredded coconut and some almond slivers.  Tomorrow I think I'll try the leftovers with some fresh mango chunks and raspberries!  This is a great, not-too-sweet pudding.

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Anonymous

Your photos are really beautiful BookMama.

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Used this recipe as base for a traditional thai desert. Delicious and brought back sooo many memories of sitting in the kitchen with my grandma and her tales of folk stories while anxiously waiting for the tapioca to chilled.

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Lovely!! Used oatmilk instead of soymilk and normal coconutmilk. Found pudding from pure coconutmilk always to rich, this is much better.  Second time, I added 2 teaspoons cocoa powder, that´s  also very nice.

Thanks for the recipe. Riina

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Mmmm, this is tasty!  I love the creaminess.  I used full-fat coconut milk, as I already had some in the refrigerator that I needed to use; mine turned out very rich.  Next time, I'm going to use agave for the sweetener (and maybe a touch more--this time I used 2 1/2 T organic vegan sugar, which made a lightly sweet tapioca) and maybe sub almond extract for the vanilla.

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Ohmygod, this is sooo good. Every time I have it I wax rhapsodic about it. I just wish the recipe made more. One of these days I'm going to double it. I just worry that I'll just eat two at a time rather than one.

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Quick and easy to make and delicious as well. I used rice syrup for sweetening.

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