Coconut Tapioca Pudding
-1/3 cup instant tapioca
-1 13.5 oz can coconut milk (I used the light kind)
-scraped seeds from half a plump vanilla bean (if you're not fancy like that, use a teaspoon vanilla extract like I did)
-1/8 teaspoon salt
-4 tablespoons sugar
-1 large egg yolk, whisked in a bowl
-1/4 cup toasted coconut for garnish (I left this out cuz I don't like it!) (optional)
-sliced banana (optional)
-whipped cream on top (optional)
1- Combine the coconut milk, tapioca, vanilla, and salt in a medium saucepan.
Bring contents to a boil, reduce heat and simmer, stirring constantly, about 5 minutes. Stir in the sugar and cook until dissolved.
2- Whisk a ladle full of the hot tapioca into the beaten egg yolk.
Pour mixture back into the pot and cook over low heat, constantly stirring until thick, about 2-3 minutes.
Remove from heat.
Serve warm or cold garnished with banana, toasted coconut, and whipped cream.
So there it is! Super easy! I like this recipe because its different from the regular tapioca pudding and its really simple. It has a tropical twist to it which I think is fun and exciting. Not to mention coconut milk is super good for you, so it can be a healthy snack! This is perfect for all the coconut lovers out there!