Tapioca pudding with coconut milk and pineapple

Coconut Milk and Pineapple Tapioca Pudding – a Tropical Delight

I invite you to discover a recipe that combines the unique texture of tapioca pearls with the exotic sweetness of coconut milk and pineapple. This tapioca pudding is an easy-to-make dessert that will bring a touch of sunshine to your table. Whether you are preparing for a special occasion or simply want to treat yourself, this pudding recipe will surely be a hit. Let’s begin the culinary adventure!

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Cooling time: 1 hour
Number of servings: 4

Necessary ingredients:
- 1 cup of tapioca (preferably small pearls)
- 6 cups of water (for better texture)
- 200 ml coconut milk
- 2 tablespoons honey (or other preferred sweetener)
- 1 can of pineapple juice
- Fruits from a can of pineapple (a few cubes)
- 1 teaspoon gelatin
- 3 tablespoons cold water (for gelatin)
- Strawberries (for decoration)

A brief history of tapioca
Tapioca is a starch extracted from the root of the cassava plant, also known as manioc. This ingredient has been used for centuries in various culinary cultures, appreciated for its versatility. Tapioca pearls, although initially tasteless, gain flavor and texture when cooked correctly. This recipe combines tapioca with coconut milk to create a creamy and fragrant dessert, enhanced by the sweetness of pineapple.

Step by step: Preparing the tapioca pudding

1. Preparing the tapioca pearls:
Start by placing tapioca in a large pot. Add the 6 cups of cold water over the pearls and ensure they are completely covered. Place the pot over low heat and stir constantly. It is essential to stir to prevent the pearls from sticking.

2. Boiling the tapioca:
Continue stirring until the tapioca begins to thicken and the pearls become transparent. Some pearls will remain white, but don’t worry; this is normal. The boiling process should take about 15-20 minutes.

3. Straining the tapioca:
Once the pearls have boiled, take a fine sieve and strain them under a stream of cold water. This step is crucial as it helps remove excess starch that could make the pudding too sticky. Rinse the pearls well and let them drain.

4. Adding the coconut milk:
Put the strained pearls back into a clean pot. Add the coconut milk and mix well. Place the pot over low heat and continue to stir until all the pearls become completely transparent and the mixture becomes creamy.

5. Sweetening the pudding:
When the mixture is warm, add the honey. It is important to add it when the pudding is warm to preserve the nutritional properties of the honey. Mix well until the honey is fully incorporated.

6. Preparing the gelatin:
In a small bowl, place the gelatin and add the 3 tablespoons of cold water. Let the gelatin hydrate for a few minutes. Then, place the bowl over a low flame and stir until the gelatin completely dissolves. Let it cool slightly.

7. Combining with pineapple juice:
Add the dissolved gelatin to the canned pineapple juice. Mix well to combine the ingredients. This mixture will add a tropical note to the pudding.

8. Assembling in glasses:
Take some cups or glass jars and fill them with the tapioca pudding. Add a few cubes of pineapple from the can on top. Then, carefully pour the pineapple juice over the pudding, taking care not to mix the two layers. This contrast of colors and textures will make the dessert more appealing.

9. Cooling the pudding:
Place the glasses in the refrigerator for 1-2 hours. This cooling time will help thicken the pudding and allow the flavors to meld.

10. Decorating and serving:
Once the pudding has cooled, decorate each serving with a few fresh strawberries. These not only add a splash of color but also a delicious flavor that perfectly complements the other ingredients.

Useful tips for a perfect result
- Use high-quality tapioca, preferably from a trusted source.
- If you like it sweeter, you can adjust the amount of honey to taste.
- You can also add other fruits, such as mango or kiwi, to diversify the dessert.
- Ensure the gelatin is completely dissolved to avoid lumps.

Frequently asked questions
- Can I use another type of milk? Yes, you can replace coconut milk with almond milk or cow's milk, but the taste will be different.
- How can I store the pudding? The pudding keeps well in the refrigerator for 2-3 days, covered with plastic wrap to prevent drying out.
- Is this dessert vegan? No, as it contains honey and gelatin, but you can use a vegan sweetener and plant-based gelatin to make it compatible with a vegan diet.

Delicious pairings
This tapioca pudding pairs wonderfully with a tropical drink, such as a banana and pineapple smoothie or a non-alcoholic fruit cocktail. It is also an excellent dessert after a light lunch with fish or salad, bringing a sweet and refreshing finish.

I wish you great success in preparing this coconut milk and pineapple tapioca pudding. It is a dessert that will delight not only the taste buds but also the eyes, thanks to its vibrant and appealing appearance. Enjoy every bite and don’t forget to share the delight with your loved ones!