With the seasons turning I’ve been craving some simple traditional comfort food. A lot of people detest tapioca. But I’ve noticed a resurgence especially with the Asian bubble teas you find all over. Those big gelatinous tapioca balls add so much fun to your smoothie. With reading all the Daring Baker roundups, I had a hankering for coconut milk as well.A lot of people used coconut as their flavor for the Bostini dessert. So I went and purchased a few cans and decided to play with a pudding creation. It was either a rice or risotto pudding or tapioca. Tapioca won. I thought I came up with something original until I looked on the box of Lets Do…Organic Tapioca granulated. Their recipe called for the use of coconut milk as well. I followed their to a tee with the exception of a few things. I added more sugar( about 1/4 cup) and a dash of almond extract. I topped it with slivered almonds and coconut flakes I toasted myself.
Coconut Almond Tapioca
3 cups Coconut milk ( approx 2 cans)
1/4 cup quick cooking tapioca
1/4 cup or to taste sugar
1/8 tsp almond extract
Combine coconut milk, tapioca, sugar, and extract in a sauce pan. Cook for 15 min until tapioca turns clear, while constantly stirring with a whisk. Remove from heat and let cool. Refrigerate. Tapioca may require more stirring upon serving. Take a skillet and add almonds and coconut. Turn on flame and lightly toss around until lightly browned. Garnish your pudding with crunch mixture.