All You Need
- 1 1/2 cups (375 mL) water
- 3 tbsp (45 mL) Club House Minute Tapioca
- 1/2 cup (125 mL) Thai Kitchen Coconut Milk
- 3 tbsp (45 mL) raw cane sugar
- 1 pinch finely ground Club House Sea Salt Grinder
- Garnish (see tips below)
In a small saucepan, whisk together water, coconut milk, tapioca, sugar and salt. Let sit 5 minutes.
Slowly bring to boil over medium heat, whisking constantly, until mixture comes to a full boil (about 17 minutes).
Remove from heat and pour ½ cup (125 mL) mixture into each of 3 small Mason jars.
Tip! If you would like to transport the tapioca pudding, the Mason jars can be covered, and the garnishes can be added at the last minute.
Tip! To make plum garnish, melt ½ tbsp (7 mL) coconut oil in a frying pan over medium heat. Add 1 large thinly sliced plum and sauté until tender. Add a drizzle of maple syrup and allow the mixture to caramelize for a few minutes, watching closely and stirring occasionally. Sprinkle with cinnamon and use to garnish the puddings. Try this method with peach, nectarine or even banana slices.
Tip! To make red berry garnish with dark chocolate, place 2 tbsp (30 mL) red berries (mixture of strawberries, raspberries, blackberries, or your preference) on top of cooled puddings. Melt ½ cup (125 mL) dark chocolate chips or chopped dark chocolate and drizzle over berries.