Friday, January 7, 2011

Sakoo Paik // Thai Tapioca Desert

1/2 cup small tapioca pearls
1/2 cup sugar
Pinch of salt
1/2 cup coconut cream scooped from the top of chilled Fresh Coconut Milk 
1 cup cut-up assorted fresh or canned fruits such as young coconut, jackfruit, longan, lychee, mango, mangosteen, palm seed, papaya, and rambutan

Place the tapioca in a fine-mesh strainer and quickly rinse under cold running water.
Drain well, then transfer to a saucepan. 
Add 1 1/2 cups water, the sugar, and salt and stir well. 
Place over medium-high heat and bring to a boil, stirring constantly. 
Reduce the heat so that the tapioca barely simmers and cook, stirring occasionally, until the tapioca turns translucent and is tender when tasted, about 15 minutes.
Remove from the heat.

Stir the coconut cream into the warm pudding and set aside to cool to room temperature, or cover tightly and refrigerate until chilled.

To serve, stir the fruits into the pudding


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