Coconut Ginger Tapioca Pudding
By: Sheri Wetherell
Published: Monday, December 14, 2009 - 3:06am

Ingredients




 cups Whole milk
2 cups Canned unsweetened coconut milk
2/3 cup Small pearl tapioca (or quick-cooking tapioca)
2/3 cup Sugar
1 Vanilla bean, split lengthwise
1 pinch  Salt
1 large Egg yolk
1 teaspoon Ground ginger (or 1 tablespoon minced crystallized ginger)
Freshly-grated coconut and/or mango slices (optional)

Preparation

1 In a heavy saucepan combine the milk, coconut milk, tapioca, sugar, vanilla bean, and a pinch of salt and cook over low heat, whisking, for 10 minutes, or until the tapioca is translucent. Whisk in the egg yolk and cook the mixture over low heat, stirring, until it registers 160 degrees on a candy thermometer. Remove the pan from the heat and let the pudding stand, covered, for 30 to 45 minutes. Remove the vanilla bean and stir in the ground ginger or crystallized ginger. 2 Serve warm garnished with grated coconut or mango slices.