Ingredients:
- 1/2 cup small tapioca pearls
- 1/3 cup sugar
- 2 cups water
- 1/3 cup young coconut flesh, slice into thin strips
Coconut
topping:
- 1/2 cup coconut cream
- A pinch of salt
Preparation:
1. Place the water to
boils, turn heat down to low. Add tapioca pearls to boiling water and gentle
stirring constantly over low heat to prevent the bottom from sticking and avoid
scorching. Boil until tapioca pearls becomes transparent and it will be done
when it is nearly all clear (no more white balls).
2. Add sugar to taste and
coconut flesh to the boiling tapioca pearls, stir and return to boil once
again, remove from heat.
3. Prepare the coconut
topping by mix the coconut cream and salt together in a small saucepan with
over low heat, slowly to the boil until the mixture becomes thickens then
remove from heat.
4. Scoop up the tapioca
pudding into a dessert bowl with some of salted coconut topping and serve warm.
Tips:
- White tapioca pearls can be substituted by green tapioca pearls (pandan).
- Adding a little more water if the boiling tapioca pearls very sticky.
- Add 1-2 kind of tropical fruits like sweet corn, jackfruit, cassava, taro, fresh lychees or fresh longans with the boiling tapioca pearls for creating a wonderful taste.