Coconut Tapioca

Posted on | February 18, 2009 | No Comments

1/2 c. pearl tapioca (tiny ones)
2 c. room temperature water
1/4 tsp. salt
1 can Coco Lopez cream of coconut, 8.5 oz.
1 can of water
Enough milk to make 2 1/2 c. of fluid when you combine with the cream of coconut
1/4 c. sugar
1 tsp. vanilla

Soak the tapioca in 2 c. room temperature water overnight. Drain the water.

In a double boiler, heat the fluids until they’re no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for one hour, stirring occassionally. Check to make sure that the bottom of the pan doesn’t run out of water and the tapioca mixture doesn’t simmer or boil.

When the tapioca has cooked for an hour and reached the desired consistency, remove from heat and mix in sugar and vanilla. You can add more or less sugar to taste.

Category: Foodie Stuff
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