coconut tapioca

I thought I'd share my version of tapioca - I often use 2 egg yolks but lately add only 1 and it's just as good. Plain tapioca is the perfect comfort dessert or snack-similar to rice pudding but with a more interesting 'poppy' and 'toothsome' texture thats very appealing. You can use lowfat or whole milk. This coconut version is really good, but you can also do it without the coconut milk and just use 3 c. of milk.

coconut tapioca - awesome for breakfast, or an 11-am snack, or after dinner. good cold, room-temp or warm. makes about 4 servings.

ingredients:

• 1/3 c. tapioca (small pearl)
• 1/3 c. sugar
• pinch of salt
• 3 c. milk (1 c. coconut milk)
• big handful of flaked coconut, toasted til light brown
• 1 egg yolk (or 2 if you want it extra creamy)
• 1/2 t. vanilla, coffee, or liquor of choice (optional) or 1/2 lemon zested - i like using a combination of zest and rum (if i don't have vanilla)

method:

• put tapioca in a pot with 3/4 c. milk and let it sit for an hour
• whisk in sugar, pinch of salt, rest of milk (1 c. coconut milk + 1 1/4 c. milk)
• on very low heat bring to barely a boil (this should take 15 min. or so) - stir constantly
• turn heat down to small simmer and stir until tapioca beads become clear. it will take about 20. min and become thicker. stir frequently or it may scorch.
• take off heat and stir in lemon zest and/or vanilla, coffee, liquor
• let it sit for 5 min or so and serve with toasted coconut on top