The recipe for coconut tapioca really couldn’t be more simple. The most difficult part was finding the large pearl tapioca that was required. I went to several stores and finally found it in the baking aisle at AJ’s a higher end grocery chain in Arizona. After reading a few fond memories posted online it appears that the large pearl variety is a classic style of tapioca and probably what the current horror that is referred to as tapioca pudding spawned from. Dorie’s recipe is the complete opposite of what I had imagined: light, flavorful and satisfying.
The only bummer with this recipe is that despite the fact you may have all these ingredients on hand the tapioca requires an overnight soak so you can’t just whip this up on a whim.
Once your tapioca is ready everything but the vanilla is brought to a boil and simmered till it thickens. Vanilla is added once you pull this off the stove.
We tried this both at room temperature and chilled and the voted were overwhelmingly in the chilled basket so our next step was to refrigerate.
I served this both plain and with strawberries and spiced hibiscus syrup. I really enjoyed the plain version of this but it got put into the ‘please make this all the time’ category when it was served with fruit and syrup.
While parts of the country have been shoveling out of late April snow we’ve been enjoying the amazing Arizona spring. Warm days and cool nights that are quickly slinking into all-the-time heat. I almost feel guilty that this recipe was picked; it’s the perfect dessert for a warm day.