Asian Style Coconut Ginger Tapioca Pudding Recipe

1. 1

   In a heavy saucepan combine the lowfat milk, coconut lowfat milk, tapioca, sugar, vanilla bean, and a healthy pinch of salt and cook over low heat, whisking, for 10 min, or possibly till the tapioca is translucent/soft.

2. 2

   Whisk in the egg yolk and cook the mix over low heat, stirring, till it registers 160 degrees on a candy thermometer.

3. 3

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

4. 4

   Remove the vanilla bean and stir in the grnd ginger or possibly crystallized ginger.

5. 5

   Serve hot garnished with grated coconut or possibly mango slices.

6. 6

   This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.