Thai Kitchen

Thai Tapioca Pudding

This is comfort food - but more exotic than your mother used to make.


1/2 cup (125 mL) small pearl tapioca

1 1/2 cups (375 mL) water

1 can (400 mL) Thai Kitchen® Coconut Milk

1/3 cup (75 mL) sugar

1/8 teaspoon (.5 mL) salt

Mango slices or lychee (optional)

Cooking Instructions:

RINSE tapioca in sieve or strainer under cold water 15 to 20 seconds.

BRING water to boil in small saucepan. Add tapioca; cook 10 to 12 minutes on medium heat until tapioca is translucent, stirring frequently to avoid sticking. Stir in coconut milk, sugar and salt. Reduce heat to low; simmer 5 to 7 minutes or until pudding thickens slightly, stirring frequently.

LET stand 20 minutes. Serve warm. Or, refrigerate until chilled. Serve with mango slices or lychee, if desired.