Kuchnia

Coconut Tapioca Pudding

Ingredients:
• 1/3 cup instant tapioca
• 1 13.5 ounce can coconut milk
• Scraped seeds from half of a plump vanilla bean (Can substitue with 1 teaspoon of vanilla extract)
• 1/8 teaspoon salt
• 4 tablespoons of sugar
• 1 large egg yolk, whisked in a bowl
• 1/4 cup toasted coconut for garnish (optional)
• 1 Sliced Banana (optional)
• Dollop whipped cream on top (optional)

Directions:
Combine the tapioca, coconut milk, vanilla seeds and salt in a medium saucepan. Bring contents to a boil, reduce heat and simmer, stirring constantly, about 5 minutes. Stir in the sugar and cook until dissolved.
Whisk a ladleful of the hot tapioca into the beaten egg. Pour the mixture back into the pot and cook over low heat, constantly stirring until thick, 2-3 minutes. Remove from heat. Serve warm or cold garnished with the optional toasted coconut, banana and whipped cream.

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