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Coconut Tapioca
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 8 h. 16 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ cup Tapioca
- 1 ½ cups canned Coconut milk
- ¼ cup sugar
- ½ tsp vanilla extract
- salt
- 1 cup fresh Raspberries
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Preparation steps
1.
Soak the tapioca in water overnight in the fridge.
2.
In a large pot, combine coconut milk, sugar and vanilla. Drain the tapioca and sir into the coconut milk.
3.
Bring to a boil, stirring constantly and cook for about 3-5 minutes until the tapioca becomes translucent and the coconut milk has thickened. (Taste to make sure the tapioca has cooked and is soft. If the pudding is too thick, add a little water or milk to thin, remember it will set as it cools down. )
4.
Spoon into glasses filling halfway, sprinkle a few raspberries into each. Top each with the remaining pudding and serve.
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