Ingredients
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1/2 cup small tapioca pearls (also known as sago pearls)
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4 cups canned coconut milk
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1/2 cup sugar
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1 pandan leaf (optional, for flavor)
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1 A pinch of salt
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1/2 cup fresh ripe mango, diced (optional, for garnish)
Directions
Remove the saucepan from the heat and let the pudding cool slightly. It will thicken as it cools.
Serve the Vegan Vietnamese Coconut Tapioca Pudding warm or at room temperature. Optionally, garnish with diced fresh mango for added sweetness and flavor.
Vietnamese coconut tapioca pudding is traditionally served warm, but you can also enjoy it chilled. The optional pandan leaf adds a unique fragrance to the dish, but it can be omitted if unavailable.
Steps
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1
Done
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Rinse the tapioca pearls under cold water, then drain. |
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2
Done
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In a large saucepan, combine the canned coconut milk, sugar, and a pinch of salt. If you have a pandan leaf, tie it into a knot and add it to the saucepan for extra flavor. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to dissolve the sugar. |
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3
Done
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Once the coconut milk mixture is simmering, add the rinsed tapioca pearls. Stir well to prevent sticking. |
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4
Done
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Continue to cook the pudding, stirring frequently, for about 20-25 minutes or until the tapioca pearls are translucent and have a slightly chewy texture. Remove the pandan leaf if you used it. |
