Coconut Tapioca Pudding
1/2 cup large pearl tapioca
1 can coconut cream (this is sweetened coconut milk)
1/2 cup water
1/2 cup milk
2 large egg yolks
1/4 teaspoon salt
2 teaspoons vanilla extract
Soak the tapioca overnight in a large bowl with 2 cups water.
Drain and rinse tapioca. Place in a medium saucepan with coconut cream and water; bring to a boil over medium heat. Cover and reduce heat to medium-low and simmer 1 hour. Whisk in milk and cook an additional 15 minutes, or until tapioca pearls are tender.
Take saucepan off of the heat and quickly whisk in egg yolks until combined. Place pan back on heat and cook 2 minutes, whisking constantly.
Remove pan from heat and whisk in salt and vanilla until combined. For a creamier texture, try blending the pudding with an immersion blender. Serve warm or chilled.
Makes 6 servings