Asian-Style Coconut Ginger Tapioca Pudding

1. 1

   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.

2. 2

   Whisk in the egg yolk and cook the mixture over low heat, stirring, until it registers 160 F on a candy thermometer.

3. 3

   Remove the pan from the heat and let the pudding stand, covered, for 30 to 45 minutes.

4. 4

   Remove the vanilla bean and stir in the ground ginger or crystallized ginger.

5. 5

   Serve warm garnished with grated coconut or mango slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.