Thai Tapioca Pudding Recipe |
Ingredients: |
115 g large pearl tapioca 475 ml water 175 g granulated sugar Pinch of salt 250 ml coconut milk 250 g prepared tropical fruits finely shredded lime or lemon rind and shaved fresh coconut (optional), to garnish |
Method: Put the tapioca in a bowl and pour over warm water to cover. Leave to soak for 1 hour so the grains swell. Drain. Pour the measured water in a large pan and bring to the boil over a medium heat. Add the sugar and salt and stir until dissolved. Add the tapioca and coconut milk, reduce the heat to low and simmer gently for 15 minutes, or until the tapioca becomes transparent. Spoon into one large or four individual bowls and serve warm with the tropical fruits. Garnish with the lime rind and coconut shavings, if using. This pudding, made from large pearl tapioca and coconut milk and served warm, is much lighter than the Western-style version. You can adjust the sweetness to your taste. Serve with lychees or the smaller, similar-tasting longans – also known as “Dragon’s Eyes”. |
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