Dessert • Sweet
Larry’s Coconut Tapioca Pudding
Chief Architect
This is my favourite dessert ever. It’s a traditional dessert that I like to make for my kids. However, my wife has banned me from cooking, because I make too big of a mess!
Ingredients
- ½ cup tapioca pearl
- 2 ½ cup water
- 1 cup fresh large taro, cubed
Coconut milk mixture
- 1 cup milk
- 1 ½ cup coconut milk
- ½ cup sugar (or adjust to your own taste)
Instructions
Step 1
For the coconut milk mixture, combine the milk, coconut milk and sugar in a soup stock. Bring to a simmer and turn off the heat. Let it cool off and set aside. I prefer my mixture less sweet but you can adjust the amount of the sugar to your own preference.
Step 2
Bring 2½ cups of water to boil in a pot. Add the tapioca pearl to the boiling water and cook over low heat.
Step 3
Constantly stir the tapioca to prevent sticking as liquid dries up. Cook the tapioca pearls for about 10 minutes altogether. You should notice that the pearls turn translucent with a tiny white dot in the centre. Turn off the heat and finish up the cooking by covering the pot with a lid for another 10 minutes.
Step 4
In the meantime, cut the fresh taro into ½-inch cubes.
Step 5
In another cooking pot, combine the taro with 2 cups of cold water and bring to a boil. Continue to cook the taro over medium heat until the taro cubes become soft. The total cooking time is about 9 minutes or until the cubes are cooked through.
Step 6
Transfer the cooked taro to a mesh strainer and drain off the liquid.
Step 7
Add cooked tapioca and taro to the coconut milk mixture and stir to mix. Chill the mixture in the fridge for at least 1 hour before serving. The tapioca pudding is best served cold and you can store the extra in the fridge for up to three days.
