Canarian Tapioca Pudding

Ingredients

In the original Filipino version, Tapioca Pudding is typically made with coconut milk and served warm. However, in the Canarian adaptation, the pudding is chilled and infused with a hint of citrus zest, adding a refreshing twist to the traditional recipe. We alse have the original recipe for Tavioka, so you can check it out.

• 1 cup (200g) tapioca pearls 1 cup (200g) tapioca pearls
• 4 cups (950ml) coconut milk 4 cups (950ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• Cinnamon or honey, for garnish Cinnamon or honey, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 24g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the tapioca pearls under cold water and drain.
2. 2.
   In a large saucepan, combine the coconut milk, water, sugar, lemon zest, and orange zest. Bring to a gentle simmer over medium heat.
3. 3.
   Add the tapioca pearls to the saucepan and stir well to prevent sticking.
4. 4.
   Reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the tapioca pearls are translucent and tender.
5. 5.
   Remove the saucepan from heat and let the pudding cool to room temperature.
6. 6.
   Once cooled, transfer the pudding to a bowl or individual serving dishes and refrigerate for at least 2 hours, or until chilled and set.
7. 7.
   Serve the Canarian Tapioca Pudding chilled, garnished with a sprinkle of cinnamon or a drizzle of honey.

Treat your ingredients with care...

• Tapioca pearls — Make sure to rinse the tapioca pearls thoroughly under cold water before cooking to remove any excess starch and prevent them from sticking together.

Tips & Tricks

• For a creamier texture, you can substitute some of the coconut milk with regular milk or cream.
• Experiment with different citrus fruits for the zest, such as lime or grapefruit, to add a unique twist to the flavor.
• If you prefer a sweeter pudding, you can adjust the amount of sugar according to your taste.
• To enhance the aroma, sprinkle some toasted coconut flakes on top before serving.
• If you don't have tapioca pearls, you can use small tapioca balls or even sago pearls as a substitute.

Serving advice

Serve the Canarian Tapioca Pudding chilled in individual dessert bowls or glasses. Garnish each serving with a sprinkle of cinnamon or a drizzle of honey for added flavor and visual appeal.

Presentation advice

To elevate the presentation, you can top each serving with a slice of fresh citrus fruit or a sprig of mint. Serve the pudding in transparent glass bowls or glasses to showcase its beautiful layers and textures.