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Title: Asian-Style Coconut Ginger Tapioca Pudding
Categories: Cooking Import
Yield: 1 Servings
| *** NON NE ***** |
(Adapted from a recipe by Chef David Lebovitz as published in Gourmet Magazine)
1 1/3 cup whole milk 2 cups canned unsweetened coconut milk (available at Asian markets and some specialty foods shops) 2/3 cup small pearl tapioca (available at Asian markets) or quick-cooking tapioca 2/3 cup sugar 1 vanilla bean, split lengthwise 1 large egg yolk 1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger Freshly grated coconut and/or mango slices, optional
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 F 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.
Yield: 4 servings Recipe by: Cooking Live Show #CL8809