Tapioca with Pomegranate Seeds Recipe

Ingredients:

• 1 cup small tapioca pearls
• 4 cups water
• 1 cup coconut milk
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup pomegranate seeds

Instructions:

1. Rinse the tapioca pearls in cold water.
2. Bring water to a boil in a medium pot. Add the tapioca pearls and stir.
3. Turn the heat to low, cover, and simmer for 15-20 minutes.
4. Turn off the heat and keep the pot covered for an additional 10 minutes. The tapioca should be translucent and soft.
5. Drain the tapioca in a fine-mesh strainer and run it under cold water to cool.
6. In a separate pot, combine the coconut milk, sugar, and vanilla extract. Cook on medium heat until the sugar dissolves and the mixture is heated through.
7. Add the tapioca to the coconut milk mixture and stir well. Cook for an additional 3-5 minutes until the mixture thickens.
8. Remove from heat and let cool. Stir occasionally to prevent a skin from forming on the surface.
9. Once cooled, serve in individual bowls and top with pomegranate seeds.

Verdict:

This tapioca pudding is a unique and flavorful dessert with a twist of pomegranate seeds. The texture of the tapioca pearls is silky smooth, and the coconut milk gives it a creamy and rich taste. The sweetness of the sugar is well balanced by the tartness of the pomegranate seeds. It’s a great dessert to enjoy after a meal or as a mid-day snack.

Serving Suggestions:

For additional flavor, try topping the tapioca with shredded coconut or drizzled honey. It’s also great when accompanied with fresh berries or sliced mango.