Tapioca Pudding with Coconut Cream and Palm-Sugar Syrup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 1/4 cups water |
1 cup (1/8-inch) pearl tapioca (not quick-cooking) |
1 pandan leaf, thawed if frozen (optional) |
1/2 cup grated or crumbled dark palm sugar (4 oz) or packed dark brown sugar |
1 (14-oz) can unsweetened coconut milk (do not shake) |
Directions:
1. Make pudding: Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly. Gently boil, stirring frequently, 5 minutes.
2. Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.
3. Add 3 cups cold water to tapioca, then drain in a large sieve. Transfer tapioca to a large bowl. Add cold water to cover by 2 inches and swirl tapioca to remove excess starch. Drain tapioca in sieve and repeat rinsing. Drain tapioca again and divide among 6 serving dishes. Chill, loosely covered, 10 minutes, or until set.
4. Make syrup: Tear pandan leaf into strips and tie strips together in a knot. Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes. Discard pandan and pour syrup through a fine sieve into a small bowl. Cool to room temperature.
5. Make coconut cream: Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom. Whisk cup coconut cream until smooth, whisking in 1 to 1 tablespoons thin coconut liquid if necessary to get a pourable consistency. Drizzle some of syrup over tapioca and top with some coconut cream. Serve remaining syrup and cream on the side.
6. Cooks' notes: For this particular recipe, we prefer A Taste of Thai, Royal Blossom, Thai Kitchen, or Ka-Me brand of coconut milk because the thin liquid and the cream-like layer are distinctly separated.
7. Syrup may be made 1 day ahead and chilled, covered. If syrup is too thick to drizzle, bring to room temperature.
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