Coconut Tapioca Pudding

COCONUT TAPIOCA PUDDING

We knew tapioca pudding from childhood as “fish eye pudding.” Here it is made with a twist, coconut milk instead of regular milk, just like it would be prepared in some place like Thailand. We like Cook’s Cookie vanilla extract; it is a combination of vanillas that is especially flowery and delicate in flavor. Canned coconut milk is available in Asian specialty markets. Coconut-based puddings are nice with some chopped tropical fruit, such as pineapple or mango, on top.

MACHINE: Medium (6-cup) rice cooker; fuzzy logic only
CYCLE : Porridge
YIELD : Serves 6

3¼ cups canned unsweetened coconut milk
¾ cup small pearl tapioca or quick-cooking tapioca
¾ cup sugar
1 large egg
Pinch of salt
2½ teaspoons pure vanilla extract, preferably Tahitian

Place the coconut milk, tapioca, sugar, egg, and salt in the rice cooker bowl; stir to combine. Close the cover and set for Porridge cycle. Open the cover and stir about every 20 minutes for a few seconds, the close the cover.
When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla. Pour the pudding into a large bowl or individual dessert dishes. Let cool. Serve warm, if desired, or refrigerate, covered with plastic wrap.

Source: The Ultimate Rice Cooker Cookbook