Recipes: Desserts

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Thai Tapioca Pudding

Ingredients:

  • 1/2 cup small pearl tapioca
  • 1 1/2 cups water
  • 1 (14 oz.) can Thai Kitchen® Pure Coconut Milk (Regular or Lite)
  • 1/3 cup sugar
  • 1/8 tsp. salt

Directions:

  1. Sliced mango, or peeled and seeded lychees (optional) Place pearl tapioca in a sieve or strainer and rinse quickly under running cold water for 15 to 20 seconds.
  2. Bring water to a boil. Stir in tapioca.
  3. Reduce heat to medium and cook for about 10 to 12 minutes or until tapioca becomes translucent. Stir frequently to prevent tapioca from sticking to the bottom of the pan.
  4. Stir in coconut milk, sugar and salt. Simmer for 5 to 7 minutes, stirring frequently, until pudding becomes slightly thickened.
  5. Let cool for 20 minutes. Serve warm or cold. Top with sliced mango or lychees.

Servings: 4 to 6

Nutritional information per serving: Calories 156, Fat 4.7g, Cholesterol 0mg, Carbohydrates 28.7g, Fiber 0.6g, Protein 1.3g, Sodium 62.7mg.

Nutritional data in these recipes is approximate. It is provided by manufactures or through analysis with industry software that uses USDA data. Persons on special diets requiring more specific nutrient data should consult a physician or registered dietician.

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