Tapioca pudding with coconut cream and figs

Name: Tapioca pudding with coconut cream and figs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Boil
Ingredients: 3/4 cup tapioca pearls, large; 1 cup coconut milk; honey to taste; 1/2 cup coconut cream; 2 figs quartered

2 servings Prep: 10 mins, Cooking: 20 mins

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Add a spoonful of honey for a comforting dessert.

By Food24 February 28 2013

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Tapioca pudding with coconut cream and figs

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Ingredients (5)

3/4 cup	tapioca — pearls, large
1 cup	coconut milk
	honey — to taste
1/2 cup	coconut cream
2	figs — quartered

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Method:

Prepare tapioca by boiling in water, as per package instructions.

Drain and return to pot. Add coconut milk and honey and keep warm. Serve into pretty glasses or tea cups.

Remove the thick layer of coconut cream from the can. Place cream
in a bowl and whip with whisk until thick and resembling whipped cream.
Will be softer than stiffly whipped cream. Top the pudding with whipped
coconut cream and figs.

Note: whipped coconut milk should be used within an hour of whipping and kept refrigerated. It loses the aeration quickly.

Reprinted with permission of The Food and the Fabulous. To
see more recipes, click here.