Ingredients

1/2 cup seed tapioca

2.5 cups water

1/8 tsp. salt

1 can coconut milk

Preparation

  1. Cover the tapioca with 1 cup water for 15-20 minutes, or until granules expand slightly.
  2. Place tapioca, pinch of salt, and 2.5 cups water in a pot over high heat. Bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Stir occasionally, adding a little more water (if necessary) to prevent tapioca from bubbling and “spitting”.
  3. When tapioca turns soft and a little “gooey”, switch off heat and place lid on tight. Let tapioca sit at least 10 minutes - the residual heat inside the tapioca will finish turning all of the ‘seeds’ soft and translucent.
  4. Let tapioca cool on the stove-top, stir in coconut milk then cover with lid and refrigerate until cold.