Restaurants›Amen Street Fish & Raw Bar›Tapioca-coconut Pudding Recipe

Tapioca-coconut Pudding Recipe

Inspired by Amen Street Fish & Raw Bar
Time1h
Serves4

Creme Anglaise, Pecan Tuiles

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pudding

Method

Pudding Preparation

1

Soak Tapioca Pearls

In a bowl, soak the tapioca pearls in water for about 30 minutes. Drain and set aside.

2

Cook Tapioca

In a saucepan, combine coconut milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat, then add the soaked tapioca pearls. Stir and cook for about 15-20 minutes until the pearls are translucent.

3

Prepare Egg Mixture

In a separate bowl, whisk the egg yolks and vanilla extract together. Gradually add a small amount of the hot tapioca mixture to the egg yolks, whisking constantly to temper the eggs.

4

Combine Mixtures

Slowly pour the egg mixture back into the saucepan with the tapioca, stirring continuously. Cook for an additional 5 minutes until thickened.

5

Chill and Serve

Remove from heat and let cool slightly before transferring to serving dishes. Refrigerate for at least 2 hours before serving.