Coconut Tapioca with Vanilla and Strawberry
Baking and Desserts | World cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
5
Description
Coconut tapioca with vanilla and strawberry
Ingredients
- Tapioca - ⅓ cup
- Milk - 1 cup
- Whole egg - 2 pieces
- Sugar - ⅓ cup
- Coconut Milk - 2 cups
- Unsweetened shredded coconut - to taste
- Vanilla Pod - 1 piece
- Strawberry - to taste
Step by Step guide
Step 1
Soak the tapioca in 1 cup of room temperature milk for 1 hour.
Step 2
Whisk the egg yolks with sugar and a pinch of salt until pale yellow.
Step 3
Cut the vanilla pod in half. Carefully scrape out the vanilla seeds with a sharp knife.
Step 4
Combine the slightly swollen tapioca and coconut milk in a cast-iron pot. Stir in the whipped egg mixture. Add the vanilla seeds and the vanilla pod.
Step 5
Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca pearls: if they are small, they will cook faster, if large, correspondingly slower. The tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the pot from the heat and let it cool. Remove the vanilla pod for later use. Stir in the coconut flakes to taste and distribute the tapioca into serving bowls.
Step 6
Serve the tapioca immediately or chill in the refrigerator.
Step 7
Serve with fresh strawberries.
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