Steps to Prepare Pho Houseki No Kuni

Coconut Tapioca Pudding

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Recipe Summary Coconut Tapioca Pudding

I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.

Ingredients | Pho Houseki No Kuni

⅔ cup quick cooking pearl tapioca

2 (14 ounce) cans coconut milk

¼ teaspoon salt

½ cup white sugar

1 egg

1 teaspoon vanilla extract

Directions

Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.

Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Info | Pho Houseki No Kuni

prep: 10 mins cook: 15 mins additional: 10 mins total: 35 mins Servings: 8 Yield: 1 quart

TAG : Coconut Tapioca Pudding

Desserts, Custards and Pudding Recipes,