22 October 2011

Slow-Cooked Coconut Tapioca

This is an easy one -- add 1 cup of tapioca pearls (the kind you find in Asian stores), about 5-6 cups of water (it's easier to start with about 5 cups and add some more later), and a 200g hunk of creamed coconut* to your slow cooker and cook for about 2 hours, stirring occasionally.  The tapioca is ready when the little balls turn clear.  Sweeten to taste -- I used about 5-6 tbsp of raw sugar (agave nectar, maple syrup, or anything like that would be cool, too) in the whole crock, but I don't like mine very sweet.  It is so rich and creamy.  We served ours hot like porridge, but you can dish it into cups or bowls and let it set.

You can jazz this up by working the tropical angle and adding chopped banana or mango and maybe a little vanilla extract or some lime or something like that.

*  Hang on -- I know what you're thinking.  "Hey, Crabby, I can't find a hunk of creamed coconut anywhere!"  Never fear!  You may substitute a can of coconut milk for the 200g hunk of creamed coconut, but you'll probably want to reduce the water by half a cup or so.

Whatever you do, do not tell your children tapioca pearls are frog eyeballs.  They are wee starchy balls made from cassava root!

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