Best Thai Tapioca Pudding Recipes

THAI TAPIOCA PUDDING

Steps:

• Rinse tapioca in cool tap water. Drain.
• Place in saucepan with 6 cups water.
• Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
• Drain and rinse.
• Combine coconut milk and 2 cups water in a clean saucepan.
• Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
• Add sugar and salt, stirring until sugar is dissolved.
• Remove from heat.
• Taste and add more sugar or salt as needed.
• Let mixture sit in saucepan for 30 minutes.
• Pour into dessert glasses and serve warm. Serves 8.
• Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.

THAI COCONUT TAPIOCA PUDDING WITH CAYENNE-SPICED MANGO

Steps:

• Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
• Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
• Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.
• *Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.

THAI STYLE TAPIOCA PUDDING

Steps:

• 1. Cover the tapioca with 1 cup water for 15-20 minutes, or until granules expand slightly. 2. Place tapioca, pinch of salt, and 2.5 cups water in a pot over high heat. Bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Stir occasionally, adding a little more water (if necessary) to prevent tapioca from bubbling and "spitting". 3. When tapioca turns soft and a little "gooey", switch off heat and place lid on tight. Let tapioca sit at least 10 minutes - the residual heat inside the tapioca will finish turning all of the 'seeds' soft and translucent. 4. Let tapioca cool on the stove-top, stir in coconut milk then cover with lid and refrigerate until cold.