3 cups coconut milk (or whole milk)
1/2 cup small-tapioca pearls (not instant)
1/2 cup granulated sugar
2 large egg yolks, beat lightly
1 vanilla bean, split lengthwise, seeds scraped and reserved
1/8 teaspoon fine salt
*Fresh strawberries for decoration
Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Let the pearls soak uncovered at room temperature for 1 hour.
Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine. Place the pan over medium heat and cook while stirring, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil).
Reduce the heat to low and cook, while stirring, until the mixture thickens and the tapioca pearls are softened, about 15 minutes.
Serve warm (the pudding will thicken as it cools).
You can find Tapioca pearls in the Asien Markets. Tapioca comes in different colors, white, green or even pink or mixed colors together. Today I made my Tapioca dessert from mixed colors and decorated with fresh strawberries.