When I first discovered a few recipes with tapioca pearls some time ago, I knew that I really want to try it. But somehow it turned out to be rather difficult – almost impossible – to buy tapioca in stores here in Austria.
Well, some time went by and I stopped thinking of my cooking plans with tapioca pearls. But last week, when I was shopping, I found a new health food store – and now guess, what was standing (and waiting for me!) on the shelf between lots of different flour types and nut varieties? A bag of tapioca, finally!
So here it is: a creamy and smooth pudding combined with the slightly sweet-sour taste of raspberries on top. Because of its soft taste the tapioca pudding offers can be combined with huge variety of other flavors: melted chocolate mixed in and cocoa powder sprinkled on top, small pieces of tropical mango and sweet pineapple mixed with a splash of fresh lime juice or just a spoon full of your favourite jam. Now it is up to you to let your creativity run free!
Coconut tapioca pudding with raspberries
Preparation time: about 30min., cooling time: at least 2 hours
- 500ml whole milk
- 125ml coconut milk
- 1 vanilla bean
- 115g sugar + 2 tbsp. sugar
- 50g tapioca
- 150g raspberries (frozen ones are okay)
- 1-2 tbsp. ground pistachios
In a medium saucepan combine the milk, tapioca, the 115g sugar and the cut vanilla bean. Cook the mixture over medium heat until the pearls become translucent, about 20-30 minutes. Remove from the heat. Fill the pudding in 4 glasses and let cool to room temperature.
Combine the 2 tbsp. sugar and the raspberries in a small saucepan. Cook over low heat, mash the raspberries gently with a fork, until you get a compote with no large raspberries.
Add the raspberries on top of the pudding, cover with clear film and put into the freezer for at least 2 hours.
Right before serving, sprinkle some ground pistachios on top.