What more can be said.
Fresh and creamy… This is such a classic recipe with a small twist, the coconut milk adds such a great dimension to the custard. The flavour of this pudding is my ultimate comfort food and it is so simple to make.
Here is what you need…
- 3 cups coconut milk (or another milk if you want the more classic version)
- 1/3 cup small pearl tapioca
- 2 extra-large egg yolks, lightly beaten
- 1/4 tsp kosher salt
- 1/3 cup cane sugar
- 1 vanilla bean, split along the length (or 1 tsp vanilla extract)
Pour 3/4 cup of the milk into a thick-bottomed pot and add the tapioca and let sit for an hour.
Whisk in the egg yolks, salt, sugar, and the remaining milk and then scrape the vanilla bean along its length with a knife and add those little “seeds” to the mixture along with the bean itself (if you are using vanilla extract only stir it in at the very end, after the pudding is completely cooked).
Over medium heat slowly bring the mixture just barely to a boil, stirring all along and then reduce the heat and let the mixture fall to a simmer and keep stirring until the tapioca is cooked (they become translucent) and the custard is thickened.
Let cool and serve (it is delicious both warm or cold)
