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A Weekday Menu Recipe

 

Coconut Ginger Tapioca Pudding Veg HT DP 20mins plus standing

 

 

Serves 4    Hot Vegetarian   Dessert  Gluten Wheat free

 

 

Ingredients

330ml/11fl.oz. Milk

480ml/16fl.oz. Tinned Coconut Milk

125g/-5oz Pearl Tapioca

150g/+5oz Sugar

1 Vanilla Pod, split lengthwise

A pinch of Salt

1 Egg yolk

1 teasp Ground Ginger OR

1 tbsp Crystallised Ginger, finely chopped

Freshly-grated coconut to garnish (optional)

Tinned Peach slices to garnish (optional)

 

 

Instructions

 

1. Place the milk, coconut milk, tapioca, sugar, vanilla pod and salt in a large saucepan and cook over a low heat, whisking constantly, for 10 minutes, or until the tapioca is translucent.

 

2. Whisk in the egg yolk and continue to cook over low heat, stirring, for a further 5 minutes.

 

3. Remove from the heat, cover and allow to stand for 20 to 30 minutes.

 

4. Remove the vanilla pod and stir in the ginger. Serve warm garnished with grated coconut and/or peach slices if using.

 

 

 

More Dessert  Recipes  |  What's in Season  | More Coconut Recipes

 

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