Speedy Coconut Milk Tapioca Pudding

I absolutely adore a good tapioca pudding, but sometimes the traditional method feels like it takes forever. This speedy version uses quick-cooking tapioca pearls and creamy coconut milk to get that comforting dessert on the table in no time at all. It’s a recipe I turn to when I need a sweet treat without a lot of fuss, and it's so simple that even beginner cooks can nail it.

Ingredients

• 3 cups full-fat coconut milk
• 1/2 cup quick-cooking tapioca pearls
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, whisk together the coconut milk, quick-cooking tapioca pearls, sugar, and salt.
2. Let the mixture sit for 5 minutes to allow the tapioca pearls to begin softening.
3. Place the saucepan over medium heat and stir constantly until the mixture comes to a gentle boil.
4. Reduce the heat to low and continue to cook, stirring frequently, for about 15-20 minutes, or until the tapioca pearls are translucent and the pudding has thickened to your desired consistency. Be careful not to scorch the bottom.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Pour the tapioca pudding into individual serving bowls or a larger dish.
7. Serve warm, or chill in the refrigerator for at least 30 minutes before serving cold.