Prep 20 mins
Cook 0 mins
I tried to figure out how to re-create one of the best (and most simple!) desserts I had ever had at a Thai dessert house in LA's Thai Town. It really makes for an aesthetically appealing treat when you use the green tapioca balls--sometimes labeled "green tea" (as opposed to the clear).
- 2 cups tapioca (mini, dried, & preferably green colored ones)
- 3 (14 ounce) cans coconut milk (or 1 3/4 cups coconut cream with 3 1/2 cups lighter coconut milk)
- 2 1⁄2 tablespoons tapioca (cornstarch has worked in a pinch as well) or 2 1⁄2 tablespoons arrowroot (cornstarch has worked in a pinch as well)
- 1⁄4 cup sugar, plus
- 1 tablespoon sugar
- silver aluminum-type muffin paper cups (typically for cupcakes)
- Add dry tapioca balls in a pot, and cover with water.
- Turn on medium to high heat, and wait until the water comes to a boil.
- Watch closely, so as not to let the tapioca get mushy.
- When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
- In another medium sized pot, add the coconut milk (and or cream).
- Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
- Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
- To make things easier, place the muffin cups in a muffin tin.
- Fill each cup with about 1" of tapioca.
- Follow by topping each with another 1" of coconut pudding.
- Set tray in the refrigerator to cool (this will also let the coconut cream further set).
- Serve when you can no longer resist staring at them!