Asian-Style Coconut Ginger Tapioca Pudding

Categories: Cklive01
Yield: 4 servings

1 1/3 c Whole milk
2 c Canned unsweetened coconut
-milk
2/3 c Small pearl tapioca
(or quick-cooking tapioca)
2/3 c Sugar
1 Vanilla bean; split
-lengthwise
1 pn Salt
1 lg Egg yolk
1 ts Ground ginger
(or 1 tbspn minced
-crystallized ginger)
Freshly-grated coconut
-and/or mango slices;
-(optional)

In a heavy saucepan combine the milk, coconut milk, tapioca, sugar,
vanilla bean, and a pinch of salt and cook over low heat, whisking,
for 10 minutes, or until the tapioca is translucent. Whisk in the egg
yolk and cook the mixture over low heat, stirring, until it registers
160 degrees on a candy thermometer. Remove the pan from the heat and
let the pudding stand, covered, for 30 to 45 minutes. Remove the
vanilla bean and stir in the ground ginger or crystallized ginger.
Serve warm garnished with grated coconut or mango slices. This recipe
yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton Adapted from a recipe
by Chef David Lebovitz as published in Gourmet Magazine From the TV
FOOD NETWORK - (Show # CL-8809 broadcast 01-29-1997) Downloaded from
their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

08-11-1998

Recipe by: David Lebovitz

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