Ingredients

 

Tapioca Pudding

  • 1 1/2 cup coconut milk (1 can)
  • 3/4 cup milk
  • 1/4 scant cup sugar
  • 1/2 vanilla bean
  • 2 tsp nutmeg
  • 2 egg yolks
  • 1/3 cup tapioca
  • 1/2 cup water (soak for 30 min)
  • 2 egg whites
  • 1/4 scant cup sugar
  • 1/4 tsp salt

Basil Syrup (Here)

  • 3/4 cup simple syrup
  • 2 oz basil leaves

Nutritional information

Calories: 423kcalCarbohydrates: 255gProtein: 27gFat: 90gSaturated Fat: 72gCholesterol: 409mgSodium: 977mgPotassium: 1451mgFiber: 2gSugar: 198gVitamin A: 3806IUVitamin C: 14mgCalcium: 458mgIron: 24mg

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8 people

For the Syrup (here)

  • simply place both ingredients into a vitamix and puree until smooth. Strain out if desired. Set aside and keep cool.

For the Tapioca Pudding

  • In a sauce pot add water and tapioca and soak for 30 minutes ( if any water still hasn’t been absorbed, don’t strain off). Then add milks, 1/4 cup sugar, salt, egg yolks, vanilla bean, 1 tsp of nutmeg to the pot of tapioca and turn on medium heat. Stir and continue to stir often so the eggs don’t scramble.
    Simmer lightly for 15 minutes until it thickens. Meanwhile, beat egg whites with remaining 1/4 cup sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into saucepan.
    Stir over low heat for about 3 minutes. Serve immediately hot or Cool and chill if serving cold. Finish with more fresh nutmeg on top and basil syrup if desired. Serve and enjoy!
    Tapioca Pudding with Basil

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