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)
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.