Quick cooking Minute Tapioca is cooked in unsweetened coconut milk with a little sugar and served with dollops of tangy lemon curd and toasted coconut.
Combine the tapioca, coconut milk, water, sugar and salt in a medium saucepan. Let stand for 5 minutes.
Bring the mixture to a full boil over medium heat while stirring constantly. Once boiling remove from the heat and add the coconut and vanilla extracts.
Cool for 20 minutes then stir and spoon into serving glasses or jars. Top with lemon curd and toasted coconut. Serve warm, room temperature or chilled. To serve later, cover and refrigerate for up to two days.
While the pudding is cooling toast the coconut. Preheat oven to 325°F. Scatter the coconut on a small rimmed baking pan. Bake for 5 minutes, stir and continue baking until most of the coconut is golden brown, about 8 to 10 minutes total.
Notes
Lemon, lime or orange curd is available in most grocery stores and can be found in the jam and jelly section.
Use diced mango in place of the curd. You can also add seasonally fresh berries.
We use our easy homemade lemon curd for this recipe.
If using small pearl tapioca like Bob's Red Mill, follow cooking directions on package. Unlike Minute Tapioca, most will take 30 to 45 minutes or more to cook.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.