In medium sauce pot, combine sugar, tapioca, coconut milk and split vanilla bean pod. Mix well
with whisk and allow to sit for 5 minutes off heat.
While pudding base sits, in blender or food processor, combine fresh strawberries, Thai or
lemon basil leaves, honey, fruit flavored vinegar, and chile powder. Blend to smooth
consistency. Pour into small serving bowl and allow to sit so flavors can meld.
Cook pudding base over medium heat, stirring regularly until mixture comes to a boil. Allow to
cook, stirring constantly for 1 minute. Remove from heat and pour into individual serving bowls
to cool. Pudding will thicken as it cools. May be served warm or refrigerated.
To serve, top with strawberry compote (may be refrigerated).
Serving
Suggestions
Garnish with fresh Thai or lemon basil for garnish if desired.
Originally Submitted
7/31/2014
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