(serves 4) (2 1/2 cups)
1/3
C Bob’s Red Mill Small Pearl Tapioca
3/4
C water
1
14-ounce can full fat coconut milk(suggested brand: Chaokoh)
1/3
C maple syrup, or ¼ C agave nectar
1/4
tsp fine sea salt, 2 tsp vanilla
1
teaspoon Mount Gay dark rum, optional
Garnish:
1/2 C chopped mango or strawberries
Directions:
Place
small pearl tapioca in small saucepan with water and soak for 30 minutes. Be
careful to not over soak the pearls. Do not drain after soaking. Add the
coconut milk, agave nectar or maple syrup, and salt and cook over medium heat,
stirring frequently with a rubber spatula
until
mixture comes just to a boil. Reduce heat to medium low and simmer uncovered
for about 3-5 minutes, until the pearls are soft in the center. (The tapioca is
done when the chalky interior is no longer detectable.) Taste one and see as
this is the only way to really know if it is ready, keeping in mind that
residual heat will continue to cook the tapioca. Remove from heat. Add the
vanilla and stir until incorporated. Divide into 4 cups, about ½ C each. Serve
warm or refrigerate until chilled. Garnish with chopped mango, strawberries or
chopped bananas or whatever ya like.
You
can fold in a handful chocolate chips for variation. Add the chocolate when
tapioca is warm. Also, add some cardamom for a little added flair.
Do
Ahead: Tapioca can be made 2-3 days in advance and can be served warm or cold. Recipe by Sara & Mary
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