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Sweetened Tapioca with Coconut Cream

Makes: 8 servings

Ingredients:

1 cup small (1/8-inch) tapiocapearls
4 cups water
1 cup sugar
Forthe Coconut Milk:
1 cup unsweetened coconut milk
1/2 cup sugar
1/8 tsp. salt
1 tsp. cornstarchdissolved in 2 teaspoons water
1/4 cup toasted coconut
mintsprigs

Instructions:

1.Combine tapioca, water, and sugar in a heavy 2-quart pan. Cook, stirring, over medium heat until sugar dissolves. Increase heat and boil for 1 minute. Reduce heat and simmer, stirring frequently, until mixture thickens and tapioca becomes translucent.

2.Divide mixture equally among 8 dessert bowls and let cool, then chill until serving time.

3. To make the coconut cream, combine coconut milk, sugar, and salt in a 1-quart pan. Cook over medium heat, stirring occasionally until sugar dissolves and mixture gently boils. Add cornstarch solution and cook until sauce boils and thickens slightly. Cool to room temperature.

4. To serve, pour coconut sauce over tapioca and garnish with toasted coconut and mint sprigs.

Recipe adapted from Martin Yan’s Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook, Inc. (2006)