Ingredients
- 1/2 cup tapioca pearls small
- 2 1/2 cup canned coconut milk + one 14 oz.
- 1 Vanilla Bean
- 2 large egg yolks
- 3 tbsp maple syrup (optional)
Servings:
Instructions
- In a large saucepan placed over a medium heat, combine the tapioca, the 2-½ cups of coconut milk, and the vanilla bean.
- Bring to a simmer over a moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender (about 20 minutes). Whisk in the remaining coconut milk.
- In a small bowl, whisk the egg yolks with maple syrup (if using) until smooth. Pour in about ½ cup of the hot coconut very slowly while continuing to whisk the entire time. Make sure to take your time with this step, otherwise you’ll end up with scrambled eggs!
- Then pour the egg/coconut mixture back into the saucepan, stirring constantly, and keep stirring for about 5 minutes.
- Refrigerate the pudding until solid, and serve chilled.
- Enjoy!