You have to try the best coconut tapioca pudding recipe with nutmeg and basil! This is one dessert recipe you don't want to miss!
One of my childhood memories of having dessert was custard with nutmeg. I just absolutely love that combination and you really don’t see this on a lot menus anymore;. Or at least mainstream menus.
I don’t remember eating a ton of tapioca when I was a kid, I know now they make this available in small container for anytime of the day. This version they sell in the stores is usually cold or in the refrigerated sections. My version is served warm which gives this dessert a soothing satisfaction that is just incomparable! I gave it a light coconut flavor by cooking the tapioca with coconut milk.
This was a dessert that really brought everyone back to their childhoods. Jp absolutely loved it! Almost every guests at the dinner party I was serving this dessert for asked for seconds, which has to say something for the flavor! Maybe we don’t see it that much on today’s menus because it might be considered old fashioned but to me delicious is never old fashioned.
I threw in one extra thing because I had it on hand and that was the basil syrup. That is definitely optional! Here is the tapioca pudding recipe I hope you enjoy it!
Warm Coconut Tapioca Pudding with Nutmeg and Basil
- 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
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!