I have always loved tapioca pudding, ever since I was a kid. My mom used to always have those containers of “cozy shack” tapioca, or she would make it herself. I’m sure you can tell by my collection of dessert recipes that I am a lover of all things thick and creamy, while not necessarily sugary sweet.
This recipe for coconut milk tapioca was a substitute recipe for my usual because I couldn’t find my Bobby Flay one (from his Mesa Grill cookbook, which is great!) and it turned out just as amazing, if not better!
1/3 c large pearl tapioca
1 13.5 oz can of full fat coconut milk
1/2 t vanilla extract
1/3 c + 2 T maple syrup (or 1/3 c agave)
1 c frozen raspberries
Pinch of salt
Pour tapioca pearls into a heavy bottomed, large saucepan.
Cover with one cup of room temperature water, cover with a lid and let soak for 3-4 hours.
After soaking, add another cup of water, stir and bring to a gentle boil.
Add the entire can of coconut milk and the maple syrup.
Stir and reduce heat to medium-low.
Let simmer for about 10 minutes, while stirring continuously.
Add raspberries and salt and cook for another 5 minutes.
Crush raspberries with a wooden spoon or spatula as best you can, as they soften.
Remove from heat once the consistency is to your liking, no more than 10 minutes more of cooking.
Make sure you do not leave your pan on the heat without stirring because it will burn.
You can eat this warm or let it chill in the fridge for a few hours for a bit thicker pudding.
Top with fresh berries and/or nuts.