Coconut milk tapioca pudding (with fruit purée)
I love puddings of all kinds and tapioca is no exception. Tapioca is one of those things I always plan to make but rarely do, so when I saw that I had some in the pantry I went to work. This recipe has fruit, and you can sub it for any type or omit it completely. You can also add spices like cinnamon or nutmeg if you like.
- 1/3 cup tapioca pearls (I used this kind)
- 3/4 cup water
- 1 can full fat coconut milk
- 1 tablespoon grassfed gelatin plus four tablespoons water
- 1 cup frozen or fresh peaches
- 1 cup frozen or fresh strawberries
- 1/3 cup sugar
- 1 tsp. Vanilla extract
- Two eggs, separated
- 2 tablespoons butter
Add the tapioca, water and coconut milk to a sauce pan. Let the pearls soak for 30 minutes. Meanwhile, set the fruit (defrosted) in a bowl with the sugar and let them sit for a few minutes. Beat your egg whites until they are stiff. Then, add four tablespoons of water to your gelatin and stir it up a bit to dissolve. Let it bloom for five minutes.
Purée the fruit mixture, either with an immersion blender or a regular blender. Set aside.
Once the 30 minutes is up, turn your burner to medium heat and start whisking the tapioca mixture. Before it gets hot, add the egg yolks and whisk them in. Add the gelatin and whisk it really well so no gelatin pieces remain. You’ll bring the mixture to a simmer, while constantly whisking. Don’t let it fully boil or it will scald. This process takes about ten minutes. Add the butter and stir until it melts.
Turn the heat off and add the puréed fruit, folding it in to combine. Add the vanilla, and allow the mixture to cool about ten minutes.
Add about 1/3 cup of it to the egg white and stir to temper them (so they don’t cook when you add them to the pudding). Fold this mixture into the pan and whisk until completely combined. Serve and enjoy!