Coconut Tapioca Pudding
We used green and black grapes, but any seedless variety can be used.
Photography: Gentl & Hyers
Martha Stewart Living, September 2000
- 1/2 cup granular or quick-cooking tapioca
- 2 1/2 cups milk
- 1/2 vanilla bean, split, seeds scraped, or 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 large eggs
- 2 tablespoons sugar
- 1/2 cup cream of coconut
- 2 cups sliced grapes
- Zest of 1 lime
- Combine tapioca, milk, vanilla bean and seeds, and salt in a medium saucepan, and place over medium heat until steaming, about 3 minutes. Remove and discard vanilla bean.
- Combine eggs, sugar, and cream of coconut in a medium bowl, and whisk to combine. Whisking constantly, slowly add half of milk mixture. Return to pot, and stir to combine. Cook over medium heat, stirring frequently, until thick and puddinglike, about 7 minutes. Spoon pudding into four serving dishes, and set aside until ready to serve. Top with grapes and lime zest. This dish can be served warm or at room temperature, but the grapes and lime
zest should be added just before serving.
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