As you may have noticed, I'm a huge fan of coconut milk. Tapioca pudding is no exception. Add some vanilla bean and fresh fruit and you have a near perfect dessert, in my humble opinion.
1 cup pearl tapioca
2 cups whole milk
3 cups coconut milk
1/4 cup sugar
1 vanilla bean
2 eggs (separated)
fresh fruit for garnish (optional)
This recipe is pretty easy, but the timing is of critical importance. Add your tapioca pearls, milk, coconut milk and sugar to a sauce pan and bring to a boil over medium high heat. Once boiling and reduce to simmer. You'll want to simmer for about 30 - 35 minutes stirring constantly.
Now that your tapioca is simmering, get ready for the vanilla bean and the eggs. Working with vanilla bean is awesome. Sure, it's way too expensive, but it smells so good. To get the beautiful little vanilla bits out of the bean, cut it in half and then split the two halves lengthwise.
Once the beans are cut open, you can take a pairing knife and just scrape the delicious vanilla innards into the pot with the tapioca. Separate your eggs and lightly whip the two yolks. Add the yolks to the pot with the tapioca and then add your pinch of cayenne and salt. It may sound weird to add cayenne and salt, but trust me. It's delish.
Continue to simmer until the tapioca is cooked thoroughly, which you can tell by just testing a few of the pearls. It should be firm but not hard. As soon as your tapioca is done, remove from heat and let cool for about 10 minutes or so. You can serve the tapioca pudding warm or cool. Garnish with fresh fruit and enjoy! Easy, huh?