Thai Recipes
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| Ingredients |
| 1 |
Young coconut in syrup, drained and cut into 1/4-inch long strips |
1 can |
| 2 |
Thai tapioca |
1 cup |
| 3 |
Sugar |
1 cup |
| 4 |
Water |
7 cups |
| For sauce- |
| 5 |
Unsweetened coconut milk |
2 cups |
| 6 |
Salt |
1 teaspoon |
| 7 |
Cornstarch |
1/2 teaspoon, dissolved in 1 tablespoon of cold water |
| Method |
Boil the water in a soup-pot over high heat, add tapioca and stir to prevent
sticking as the mixture reaches the boil again. Reduce heat to medium, and
let it cook for 10 minutes, until the tapioca has become mostly translucent.
Add sugar and coconut strips , stir and cook for 2 minutes, take off the fire
and transfer to a deep bowl. Let it cool.
For sauce- Heat coconut milk in a sauce pan over high heat, add salt and cornstarch
mixture, reduce heat to medium , stir and cook for 1 minute. Take off the
fire and transfer to a serving bowl. Allow it to cool off.
Fill individual bowls with the cold tapioca pudding and nap with 2 tablespoon
or more of the coconut sauce and serve.
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| Introduction
of the dish |
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An appreciation of tapioca, those pearly starchy grains of the
cassava plant, is a prerequisite for the enjoyment of this dessert.
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| Served
With... |
Any Thai food
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![thai_recipe -- Thai tapioca coconut pudding [Saakoo Maprow]](image-files/thai_recipe_tier3_desserts_tapioca_coconut_pudding.jpg)
