Are you sick of pumpkin yet?
Hope not. (After this one, I still have another pumpkin recipe up my sleeve!)
My friend Natalie tried the original recipe for this pudding and loved it. And she knows how much I enjoy coconut, so she was kind enough to share the link.
Not surprisingly, Mr. Vittles didn't like this (he's not a fan of the texture of tapioca), but he was getting quite a kick out of my attempts to photograph it.
I admit, it doesn't look all that appetizing.
But if you enjoy pumpkin and coconut, I'm pretty confident you will love this pudding.
If you are unsure of the spice, feel free to leave the cinnamon out (the original recipe did not have it). I just thought it added a little something... reminds me of rice pudding!
Pumpkin Coconut Tapioca
- 1 1/2 C. milk
- 1/3 C. + 1 T. sugar
- 1/3 C. small pearl tapioca (also called tapioca seeds - not quick-cook)
- 13.5 oz. can of coconut milk
- 1/2 C. canned organic pumpkin
- 1/2 t. pure vanilla extract
- 1/2 t. ground cinnamon
Bring the milk and sugar to a simmer over medium heat. Add the tapioca and stir continuously for the first 5 minutes to prevent clumping. (Turn down heat if mixture starts to boil over).
Continue cooking, stirring frequently to prevent burning, until the tapioca pearls are almost completely translucent and the mixture is very thick, 10-15 minutes.
Add the coconut milk and turn down the heat to low. Continue cooking until the tapioca pearls are completely translucent.
When the tapioca is done, stir in the canned pumpkin, vanilla, and cinnamon. Chill until firm.
Recipe Adapted from Marc Matsumoto, as seen on PBS.org