Tapioca Pudding

Ingredients

• 2 big cups of tapioca pearls (small white cassava starch balls — not large boba pearls)
• 1 large tin of coconut milk
• 2 glasses of water
• 3 big tablespoons of sugar or honey (to taste)
• A pinch of salt
• Half a teaspoon of vanilla extract — optional
• Fresh coconut flakes for garnish — optional
• Sliced ripe mango or banana for serving — optional

Method

1. 01

   Soaking the Tapioca. Place the tapioca pearls in a large bowl. Cover with 3 glasses of cold water. Soak for 30 minutes. The pearls will absorb water and swell slightly. Drain and rinse.

2. 02

   First Cooking. Place the soaked tapioca pearls in a pot with 2 glasses of fresh water. Bring to a boil over medium heat, stirring constantly. The pearls will begin to swell and become translucent. Cook for 8 to 10 minutes, stirring constantly to prevent sticking. The pearls should be mostly translucent with a tiny white dot remaining in the centre.

3. 03

   Adding Coconut Milk. Pour in the coconut milk. Add the sugar or honey, vanilla extract if using and a pinch of salt. Stir very well to combine. Reduce heat to medium-low.

4. 04

   Final Cooking. Cook for a further 10 to 15 minutes, stirring regularly, until the tapioca pearls are completely translucent and the coconut milk has thickened slightly into a creamy, fragrant pudding. The pudding should be pourable — it will thicken further as it cools.

5. 05

   Serving. Serve warm in bowls or cool completely and serve chilled. Garnish with fresh coconut flakes and sliced mango or banana if desired.

More main dishes

• Jollof Rice90 min
• Fried Rice60 min
• Coconut Rice45 min
• Ofada Rice with Ayamase Sauce75 min
• Concoction Rice45 min
• Rice and Beans60 min