A lively ginger syrup adds a hint of the exotic to this old-fashioned favorite. To make the syrup, use about 2 inches fresh ginger thinly sliced and cooked with ½ cup brown sugar in 1 cup water. Boil this mixture for about 5 minutes, cool, and strain, discarding the ginger.
INGREDIENTS | SERVES 4
- ½ cup pearl tapioca soaked in 1 cup water for at least 12 hours
- 1 cup ginger syrup
- 1½ cups coconut milk
- 2 eggs, well beaten
- Pinch salt
- 6 coconut macaroons, crumbled
Combine the tapioca, ginger syrup, and coconut milk and pour into a large saucepan.
Beat stir in the eggs and heat over medium-low heat, stirring constantly as the mixture begins to thicken.
Meanwhile, sprinkle the crumbled macaroons into the bottom of a 1 ½-quart dessert dish.
When the tapioca pudding has thickened, spoon it into the dessert dish and completely chill until firm.
What Is Pearl Tapioca?
The old-fashioned tapioca pudding called for using the regular, not instant, pearl tapioca made from the starch of the cassava plant. Larger and harder than the instant tapioca pearls, these require soaking for at least 12 hours, but preferably for up to 24 hours. Otherwise, they never quite soften during cooking. Despite this advance planning, the pudding is really worth the effort.