Coconut Tapioca Pudding

1. 1

   In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt.

2. 2

   Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.

3. 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.

4. 4

   Remove from the heat.

5. 5

   Briskly stir the egg yolks into the pudding, incorporating them quickly.

6. 6

   Let cool for about 10 minutes.

7. 7

   Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).

8. 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.

9. 9

   Fold the whipped egg whites into the pudding, then stir in the vanilla extract.

10. 10

    The pudding can be served warm or cold.

11. 11

    Spoon it into individual serving dishes and top with toasted coconut.

12. 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.

13. 13

    Tapioca pudding will keep for 3 days in the refrigerator.

14. 14

    Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.

* Per serving · 4 servings · Values may vary.