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.
Special Diets:
Method
To prepare the tapioca, combine the tapioca pearls, coconut nectar and agave nectar in a large saucepan.
Allow the mixture to soak for 5 to 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 to 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 over the tapioca. Refrigerate until set, about 1 hour. Serve chilled.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.