I tried to figure out how to re-create one of the best (and most simple!) desserts I had ever had at a Thai dessert house in LA's Thai Town. It really makes for an aesthetically appealing treat when you use the green tapioca balls--sometimes labeled "green tea" (as opposed to the clear).
Provided by Pikake21
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Add dry tapioca balls in a pot, and cover with water.
- Turn on medium to high heat, and wait until the water comes to a boil.
- Watch closely, so as not to let the tapioca get mushy.
- When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
- In another medium sized pot, add the coconut milk (and or cream).
- Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
- Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
- To make things easier, place the muffin cups in a muffin tin.
- Fill each cup with about 1" of tapioca.
- Follow by topping each with another 1" of coconut pudding.
- Set tray in the refrigerator to cool (this will also let the coconut cream further set).
- Serve when you can no longer resist staring at them!
Nutrition Facts : Calories 316.9, Fat 18.4, SaturatedFat 16.3, Sodium 52.1, Carbohydrate 38.1, Fiber 2.5, Sugar 12.5, Protein 2.8
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