Tapioca pudding in coconut milk
2 servings
30 minutes
Tapioca pudding in coconut milk is a delicate dessert from Thai cuisine, embodying the exoticism and sophistication of Asian sweets. The main ingredient is tapioca, starchy pearls that give the dish a unique texture—velvety, slightly sticky yet airy. Coconut milk adds richness and softness, enhancing the sweetness of brown sugar and warm notes of cardamom. This dessert can be served warm or chilled, enjoyed for its creaminess and aromatic Eastern character.
1
Soak the tapioca in water for 10 minutes, then strain.
- Tapioca (pearls): 1 glass
- Water: 2 glasss
2
Bring water to a boil, add tapioca and crushed cardamom. Cook, stirring constantly, until tapioca starts to become transparent. Add coconut milk, sugar, soy milk, and a pinch of salt to the tapioca. Keep stirring until the liquid evaporates and the mixture reaches a pudding consistency.
- Tapioca (pearls): 1 glass
- Ground cardamom: pinch
- Coconut milk: 200 ml
- Brown sugar: 5 tablespoon
- Soy milk: 300 ml
- Salt: pinch
3
Remove from heat, divide into bowls, and chill before serving.