Coconut milk is a common ingredient in Burmese desserts such as this tapioca pudding. I used instant tapioca pearls, but the larger pearls would look a lot better in this dessert. I've given the recipe for cooking large tapioca pearls from scratch but, for a shortcut, a package of Jello Tapioca Pudding makes a great substitute. Just replace the two cups milk with two cups coconut milk and bring to a boil for a great dessert. Serve chilled.
1/4 cup large tapioca pearls, rinsed in several changes of water & drained
4 (8 oz.) cups water
1 (14 oz.) can coconut milk
4 Tbsp. brown sugar
pinch of salt
- Bring water to a boil, add tapioca pearls & stir well.
- Lower heat to medium, cover & simmer, stirring every 10 minutes.
- After approximately 30 minutes, the pearls will appear translucent.
- Remove from heat, cover and set aside for another 30 minutes.
- Strain tapioca under running cold water so that the pearls do not stick.
- Transfer to a saucepan and add coconut milk, sugar & salt.
- Stir until sugar dissolves.
- Bring mixture to a boil and simmer for 5 minutes until thick.
- Remove from heat, chill and serve.