Anyone who spends any time here knows I love all things custard and pudding. Tapioca is a favorite.
- 2 (13.5 oz) cans coconut milk*
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/4 cup tapioca granules
- 1 teaspoon vanilla
- Optional: 1/4 cup diced crystallized ginger OR diced dates
Pour coconut milk into a saucepan. Add sugar and salt. Stir over medium heat until it comes to a boil. Reduce to a simmer.
Sprinkle tapioca granules over the surface of the coconut milk and stir them in. Stirring frequently, simmer for 12 to 15 minutes, until tapioca is translucent.
Remove from heat and stir in vanilla. Optionally, stir crystallized ginger into the tapioca while it’s still warm. When the tapioca is chilled, stir again to distribute the ginger.
*If you want to make a less fatty version of this, you can use light coconut milk, although I find I don’t like the taste so much. Instead I prefer to substitute 1% milk for one of the two cans of regular coconut milk. Alternatively, if you want to keep it non-dairy, you can substitute almond milk for one of the cans of coconut milk.