Coconut Milk Tapioca Pudding with Strawberries and Basil

Coconut Milk Tapioca Pudding with Strawberries and Basil
Coconut Milk Tapioca Pudding with Strawberries and Basil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    vanilla bean, halved lengthwise and seeds scraped

  • 2-3/4

    cups coconut milk plus whole milk (see instructions for explanation)

  • 1/3

    cup sugar

  • 3

    Tablespoons Minute Tapioca

  • 1

    large egg, well beaten

  • 1

    teaspoon pure vanilla extract

  • 4

    cups diced strawberries

  • 1/4

    cup sugar

  • 2

    Tablespoons finely chopped basil

Directions

Scrape vanilla bean seeds into a large sauce pan, add scraped bean pod too. In a large measuring cup that measures at least three cups, pour one can of coconut milk (which will give you about 1-3/4 cups) into the measuring cup. Add whole milk until measuring cup is filled to the 2-3/4 cup mark. (You can use all coconut milk but you will need more than one regular sized can.) Scald milk over low heat, just until steaming. Remove from heat and set aside for one hour. Strain and pour liquid back into saucepan. Combine sugar, tapioca and egg with coconut milk mixture in the saucepan. Cook on medium heat, stirring constantly until it comes to a full boil. Remove from heat and stir in vanilla. Cool to room temperature. Combine strawberries, sugar and basil. Add half the mixture to a food processor and puree until smooth. Stir the puree back into the diced strawberries. Divide half of the fruit into the bottom of four glasses. Top each glass with tapioca pudding then top with remaining fruit. Refrigerate for four hours and serve.

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