CREAMY COCONUT TAPIOCA PUDDING

Ingredients

• 6 cups water
• 1/3 cup pearl tapioca
• 1 can (400 mL) coconut milk
• 1 cup homogenized milk
• 1/4 cup sugar
• 1/2 tsp coconut extract*
• Pinch salt
• 1 cup pineapple chunks
• 1/2 cup unsweetened shredded coconut, toasted

Directions

1. Bring water to a boil. Reduce heat; add tapioca and cook, uncovered, for 15 minutes. Drain.
2. Combine coconut milk, milk, sugar, coconut extract and salt in a medium heavy saucepan. Cook, stirring, over medium heat, until mixture is steaming.
3. Stir in tapioca and bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is thickened and tapioca is tender, about 15 – 20 minutes for firm tapioca and 40 minutes for soft tapioca.
4. Remove from heat. Transfer pudding to a bowl. Cool to room temperature, stirring occasionally.
5. Cover surface of pudding with plastic wrap. Refrigerate for at least 2 hours or up to 24 hours. Serve topped with pineapple and coconut.