After a recent dining excursion ended with coconut tapioca pudding topped with fig compote, I decided it was time to make my own. Although it takes a little longer to prepare, the larger pearl size (as opposed to small pearl) is satisfyingly gummy in a creamy coconut base. A small amount of agave instead of the usual refined sugar lends a surprising brown sugar flavor. Top with local berries, add a drizzle of chocolate syrup, or enjoy it plain. Go eat your pudding!
Coconut Tapioca Pudding
1/3 C Large Pearl Tapioca
3/4 C Water
1/3 C Agave Syrup
2 1/4 C Canned Coconut Milk (about 2 cans)
1 tsp Pure Vanilla Extract
1/4 Tsp Sea Salt
Soak tapioca in water for 30 minutes, until all water has been absorbed. In a medium saucepan over medium to high heat, combine soaked tapioca, coconut milk, and salt. Bring to a boil then reduce to a bubbling simmer (low-medium heat) for 15 minutes, stirring often. In the last 5 minutes, add agave and stir continuously. Pudding will thicken slightly, and thickens more after cooling. Remove from heat, allow to cool for 15 minutes, stirring occasionally so a film does not form on top. Stir in vanilla. Refrigerate in a large bowl or 6 individual servings for a yummy treat!