Tapioca is made from a root vegetable, much like a yam, called cassava or yuca. Starch from the root is extracted, dried, and formed into little pearls. While tapioca pudding was ubiquitous in American kitchens in the 1950s, this recipe plays on one by Claudia Fleming, the former pastry chef at Gramercy Tavern in New York City. The tropical notes in Fleming’s tapioca make it playful, surprising, and perfectly balanced. Soak the tapioca for at least 8 hours to get balls that are cooked through but still chewy and firm. Try all sorts of flavors and textures as toppings: toasted coconut, lime zest, diced fresh or dried fruits, mango or raspberry sorbet, or nuts, such as toasted pistachios, almonds, or macadamias. Serve the pudding warm from the pot or let it cool before garnishing.
Ingredients
- ¼ Cup small tapioca pearls
- One 13.5-ounce can of full-fat coconut milk
- ¼ cup granulated sugar
- 1 vanilla bean, split in half lengthwise and seeds scraped, or ½
- teaspoon vanilla extract
- Fine sea salt
- In a nonreactive saucepot, combine the tapioca, coconut milk, sugar, vanilla, and a pinch of salt, cover, and refrigerate overnight.
- When ready to cook, uncover the pot and heat the mixture over medium heat. Gently cook, stirring constantly with a spatula or a wooden spoon. After about 4 minutes, when the liquid is hot and has begun to bubble, reduce the heat to low. Continue to stir until the tapioca pearls are translucent, have no crunch in the center, and are suspended in the liquid, 10 to 12 minutes.
- Serve warm or cool, with your choice of garnishes (see headnote).
- Serve warm or cool, with your choice of garnishes (see headnote).
