Coconut tapioca from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 382) by Dorie Greenspan

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Notes about this recipe

  • Zosia on March 31, 2015

    This was a very nice creamy, subtly flavoured coconut pudding with chewy tapioca adding interesting texture. I used the visual cues provided to determine doneness but kept my eye on the clock as well and was reluctant to pull it off the heat after only 7 minutes even though it appeared cooked. My cooking time may have been reduced because quite a few of the pearls fell apart while soaking. It was a little rubbery after chilling, probably a sign of overcooking. I served it as suggested with the hibiscus syrup (page 450) and fresh strawberries. I'll definitely make this again. Edit to add: I made this again but omitted the pre-soak and boiled the tapioca in water until almost cooked, then proceeded with the recipe, replacing some of the milk with the cooking water. It was perfect.

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