Coconut Tapioca Pudding is a traditional Tuvaluan recipe for a classic dessert of boiled tapioca pearls sweetened with honey or sugar and blended with coconut milk. The full recipe is presented here and I hope you enjoy this classic Tuvaluan version of: Coconut Tapioca Pudding.
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Tapioca pudding has a rich history in Tuvalu, reflecting the island nation's cultural heritage and culinary traditions. Tapioca, based on a starch derived from the cassava plant (originally native to Brazil), has been a staple ingredient in Pacific Island cuisine for centuries. In Tuvalu, where coconut trees abound and dairy products are limited, coconut milk became a natural choice for creating a creamy pudding base. Over time, the recipe evolved to incorporate local ingredients and preferences, resulting in the beloved Coconut Tapioca Pudding enjoyed by generations of Tuvaluans.
Ingredients:
80g tapioca pearls
400ml tin coconut milk
4 tbsp sugar or honey (adjust to taste)
Pinch of salt
Optional:
Fresh fruit for garnish
Method:
Rinse the tapioca pearls under cold running water, then transfer to a bowl and soak them in water to cover for 30 minutes.
Drain the tapioca, transfer to a saucepan then mix in the coconut milk, sugar (or honey), and a pinch of salt.
Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent sticking.
Once boiling, reduce heat to low and simmer gently for 15-20 minutes, or until the tapioca pearls are translucent and tender, and the mixture has thickened to desired consistency.
Remove from heat and set aside to cool slightly.
Serve warm or chilled, garnished with fresh fruit (eg mango or papaya) if desired.
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