Tapioca & Coconut Pudding | Thai Style Dessert
Tapioca & Coconut Pudding is a gluten and dairy free summer dessert garnished with a mixture of seasonal fruits.
Ingredients
- - 2 cup tapioca pearls soaked overnight
- - 2-3 cups water
- -1.5 cans of coconut milk
- -3/4 cup sugar or to taste
- -1/2 cup unsweetened coconut
- -3 tbs soaked chia seeds
- - chopped mango strawberries and blue berries to garnish
Instructions
- -Wash the tapioca thoroughly and soak it overnight. In the morning you will see the pearls have swollen up
- -In a pot add 2-3 cups of water and add the soaked tapioca pearls to it and let it boil slowly for a few min. Simmer for 15 minutes, or until the tapioca is completely transparent, which means they’re fully cooked.
- -Now add sugar and let it cook for additional few mins. At this time add coconut milk and let it cook more.
- - Taste you sugar, add if needed or you can drizzle some honey when assembling the dessert
- - Let it chill in the fridge. Pour it into your dessert bowls or cups.
- - Garnish it with your choice of fruit. Usually Mango goes well with coconut but I added strawberries and blueberries too