Crystalized Ginger Tapioca

Desserts

Coconut tapioca is pretty good no matter what you do, but this recipe takes an unglamorous family staple to dinner party worthy OMG!

Ingredients:

• 3 cups of coconut cream (24 fluid oz) - so that's 2 cans.
• 2 eggs - separated and beaten
• 1/2 cup of quick cook tapioca pearls
• 1 tsp of vanilla extract
• 1/4 tsp of salt
• 1/4 cup of cane or coconut sugar (optional)
• 1/4 cup of crystalized ginger or stem ginger if you can find it - chopped fine.

Steps:

1. Beat the egg yolks well
2. Whisk the egg whites into firm peaks
3. In a medium pan, mix together the coconut milk, tapioca salt and sugar, a
4. On medium heat, while stirring constantly, bring the mixture to the boil.
5. Reduce the heat to low; keep stirring and cook for 5 minutes more.
6. Whisk one cup of the coconut milk / tapioca mixture into the bowl of egg yolks at a time until fully incorporated.
7. Pour the egg mixture back into the pan that you used for the coconut milk / tapioca mixture and bring to a gentle simmer over low to medium heat.
8. Keep stirring for two minutes more or until the mixture begins to thicken.
9. Remove from the heat once again, mix in the vanilla.
10. Then pour the mixture into the stiffly whisked egg whites, and fold in gently.
11. Stir in the chopped ginger
12. Pour into serving bowls
13. Put in the refrigerator for min 3 hours or overnight (this allows the ginger flavor to fully permeate the pudding.