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PrintCoconut Cream Tapioca
Dairy-Free, Gluten-Free, Vegan
Tapioca pearls along with sweet coconut and agave nectars combine to create this creamy Asian-style pudding. We use agar-agar as the thickening agent in the sauce. Agar-agar flakes, made from a combination of sea vegetables, provide a clear, tasteless alternative to animal or chemical-based gelatins.
Serves 4
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Tapioca
- 1/3 cup small pearl tapioca
- 2 1/2 cups coconut nectar
- 1 tablespoon light agave nectar (brown rice syrup may substitute)
- 1 cup unsweetened coconut milk
- 2 tablespoons light agave nectar
- 1 teaspoon agar-agar flakes
- 1/8 teaspoon sea salt
Coconut Cream
Ingredient Option: use brown rice syrup instead of agave nectar.
To prepare the tapioca:
Combine the tapioca pearls, coconut nectar and agave nectar in a large saucepan. Allow the mixture to soak for 5–30 minutes, according to the package directions. Cook, over medium-high heat until the mixture comes to a boil. Decrease the heat and simmer, stirring frequently, until the mixture thickens and tapioca pearls become translucent, 15–20 minutes. Divide the mixture equally among four 3/4 -cup ramekins or custard cups and let cool. Refrigerate until set, about 1-hour.
To prepare the coconut cream:
Combine the coconut milk, agave nectar, agar-agar and salt in a small saucepan, stir to blend. Set aside for 30 minutes to soften the agar-agar flakes. Cook, over medium heat, stirring constantly until the agar-agar flakes dissolve, about 8 to 10 minutes. Spoon the mixture equally over the tapioca. Refrigerate until set, about 1 hour. Serve chilled.
Nutrition Info
Per Serving (8.75 oz-wt.): 200 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 49g total carbohydrate (less than 1g dietary fiber, 34g sugar), 0mg cholesterol, 135mg sodium