This is my favorite way to cook tapioca. It’s a pretty basic recipe that you can find at Allrecipes.com.
I have a few modifications:
- Soak the tapioca in the coconut milk for a few hours before cooking. This makes the cooking go faster and gives a better texture.
- The egg isn’t necessary because the pudding is already thick and rich without it.
- I don’t add the full amount of sugar. Add 1/4 C of sugar, taste, and add more if you want to.