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Asian-Style Coconut Ginger Tapioca Pudding

Courses: Dessert
Serves: 4 people

Recipe Ingredients

1 1/3 cups 315mlWhole milk
2 cups 474mlCanned unsweetened coconut milk
2/3 cup 157mlSmall pearl tapioca (or quick-cooking tapioca)
2/3 cup 131g / 4.6ozSugar
1   Vanilla bean - split lengthwise
1 pinch  Salt
1   Egg yolk (large)
1 teaspoon 5mlGround ginger (or 1 tbspn minced crystallized ginger)
  Freshly-grated coconut and/or mango slices - (optional)

Recipe Instructions

In a heavy saucepan combine the milk, coconut milk, tapioca, sugar, vanilla bean, and a pinch of salt and cook over low heat, whisking, for 10 minutes, or until the tapioca is translucent. Whisk in the egg yolk and cook the mixture over low heat, stirring, until it registers 160 degrees on a candy thermometer.

Remove the pan from the heat and let the pudding stand, covered, for 30 to 45 minutes. Remove the vanilla bean and stir in the ground ginger or crystallized ginger. Serve warm garnished with grated coconut or mango slices.

COOKING LIVE with Sara Moulton - Adapted from a recipe by Chef David Lebovitz as published in Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8809 broadcast 01-29-1997) - Downloaded from their Web-Site -


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