Tapioca Coconut Pudding
Have you tried bubble tea before?
Yes? No? Maybe?
Even if your answer is no, you might have heard of or seen it because it has taken the world by storm.
Bubble tea is known for shiny tapioca “pearls” sitting at the bottom of the drink. Those pearls are made from tapioca starch and give you a pleasantly chewy texture when you bite them.
You can’t go anywhere without seeing someone clutching that drink and I am one of them who is addicted to this texture.
This tea comes in a variety of different flavors, the most popular being
the fruity and milky. Mango milk tea, strawberry milk tea, honeydew milk tea,
matcha milk tea, coconut milk tea etc and all taste really good!!
But the most common problem when it comes to purchasing the bubble tea is the packaging. It’s all plastic!!!
The cups and over sized straws simply add to more plastic waste…
As for someone who is trying to promote a sustainable lifestyle, purchasing single use plastics in order to enjoy what I like does not make sense in my mind. I have bought bubble tea a few times before by giving
into temptation, but I couldn’t enjoy it because I felt guilty about purchasing single use plastic waste.
That’s how I started to make my own tapioca pearls at home.
It’s super easy to make following a few simple procedures.
150 pearls are easily made at once. So you can put them in your favorite tea or dessert and enjoy its beautiful appearance and texture as much as you want without worrying about plastic pollution!
So today I’ll show you how to make tapioca pearls and also for those who love sweet desserts, I want to share my favorite Asian sweets recipe using those pearls!
It’s silky, wobbly cold dessert with the extra exotic texture from tapioca.
I’m sure you’ll love it and become addicted to it just like me!
Tapioca coconut pudding
Serves: 4 ~ 5 servings
Time: 90 minutes
・100g tapioca starch
・70ml boiling water
For coconut pudding
・400ml coconut milk
・70g coconut sugar
・10g gelatin powder
4evaeco food container (medium size: 850ml)
＊ Do not add gelatin when the temperature is more than 60℃. It affects the texture of the pudding.
＊Do not add more water. If you do that, the dough becomes too wet.
If you think the dough is a bit dry, wet your hands with a little bit of water and knead the dough again.
9. Cut them into small pieces. Try to make them as even in size as possible.
＊The dough becomes dry easily. If the dough is getting dry and you see little cracks, wet your hands with few drops of water and roll the pieces. Make sure you never wet your hands too much.
＊It will take more than 15 minutes if the pearls are bigger.
＊Do not drain the water straight after cooking. Soaking and resting in the pot with hot water makes the pearls transparent.
NOTES & TIPS:
– Tapioca pearls you normally see are black because of the food coloring. I don’t like using artificial coloring, so my pearls are natural clear color which I think are more beautiful.
If you mix brown sugar or coconut sugar into the tapioca starch, the pearls will have brownish color with slight sweetness.
– The pearls are best if used within a few hours of cooking, but will keep refrigerated for several days.
They will gradually harden and become crunchy as they sit. To slow down the pace of getting hard, cover the pearls in sugar syrup or just water. Just before you eat them, it’s better to cook again for few minutes until they are soft.
– You can also freeze leftover tapioca pearls in a 4evaeco food container with an airtight lid. To eat the frozen pearls, boil again until they are soft.
– It’s really fun making tapioca pearls, like playing with clay or play-doh. So you can enjoy making them with your kids!
– You can use 4evaeco silicone bases for stainless steel bowls as dessert moulds.
Hope you like and enjoy this recipe!