Coconut Tapioca Pudding

My mom made coconut tapioca pudding the other day, so I asked her to teach me how to. It's such a refreshing dessert during the summer! And you care pair almost any fruit with the pudding, in fact, my parents make a pumpkin purée to go with their's.

You can make tapioca from scratch, but we simply went and bought ours. Tapioca is a starch extracted from cassava. When cassava is dried and the starch is extracted, it becomes tapioca. If you've had bubble tea, the bubbles or boba is tapioca.

Follow closely now, here are the few quick and easy steps for tapioca pudding!

Boil about 4 cups of water. When it starts bubbling, pour in 1 cup of tapioca pearls. Have it boil for 10 minutes, stirring occasionally as the tapioca will start to thicken and may stick to the bottom of the pot.

Then, turn the heat off and take the pot off the burner. Let it sit for 10 more minutes undisturbed.

Using a sieve, drain the hot water.

Run cold water through and then let the tapioca sit in iced water for another 10 minutes. Transfer the tapioca to another container and refrigerate for about an hour.

In between all the 10 minute intervals, you can make the coconut milk.

Boil 200 mL of milk, be careful and watch it so it doesn't boil over. Take it off the burner when it boils and add 80 grams of sugar. Stir until combined. Add a pinch of salt and 12 ounces of coconut cream. Mix well and refrigerate for an hour minimum.

To assemble, scoop out the chilled tapioca into your bowl. Pour enough coconut milk to cover the tapioca. Dice up your favourite fruit and mix it into the bowl. Enjoy!