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1
In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt.
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2
Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
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3
Cook over low heat, stirring constantly with a heatproof spatula to make sure the mixture isnt scorching on the bottom, until the pudding thickens and the tapioca pearls are completely cooked through and translucent, about 20 minutes.
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4
Remove from the heat.
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5
Briskly stir the egg yolks into the pudding, incorporating them quickly.
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6
Let cool for about 10 minutes.
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7
Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
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8
In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on medium speed until they form soft peaks.
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9
Fold the whipped egg whites into the pudding, then stir in the vanilla extract.
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10
The pudding can be served warm or cold.
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11
Spoon it into individual serving dishes and top with toasted coconut.
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12
A simple compote of fresh tropical fruit, such as cubes of banana, mangoes, papayas, and pineapple, tossed in brown sugar, is a perfect accompaniment to the pudding.
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13
Tapioca pudding will keep for 3 days in the refrigerator.
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14
Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.
