Coconut Tapioca Pudding with Stewed Rhubarb

I am not usually very creative with desserts. However, this dessert recipe I feel I really let my creative juices flow. This pudding is something a little different but so exciting to eat. In recent weeks I went to a catered lunch at a friend’s place and it was delicious. When dessert came out it was a Mango Tapioca Pudding, right then I was inspired. I have not had tapioca since I was a little girl. My nan used to make a baked tapioca pudding that was absolutely divine and often served it with some stewed fruit, such as rhubarb. And there was my light bulb moment, Coconut Tapioca Pudding with Rhubarb became a thing and I think you will be glad it did.

SERVES: 4 

PREP: 45 MINS

COOK TIME: 3+ HRS

---

INGREDIENTS LIST:

• 1/3 cup cup tapioca pearls (small) 

• 650ml coconut milk 

• 1/3 cup of either rice malt syrup, honey or sugar 

• ¼ tsp. salt 

• ½ teaspoon of vanilla extract or ¼ tsp vanilla paste 

• 3-4 stalks of rhubarb, any leaves and ends removed and chopped into 3cm pieces 

• 2 Tbsp. rapadura sugar, brown sugar or raw sugar 

• 1/3 cup coconut chips 

• 2 Tbsp. maple syrup 

• ½ cup coconut yoghurt

DIRECTIONS:

1. Place tapioca and coconut milk in a medium saucepan and allow to soak for 30 minutes. 

2. Add whatever sweetener you are choosing to use and salt to the saucepan, heat over medium heat until the mixture begins to simmer. Reduce to a low heat and simmer very gently for 15 minutes, stirring frequent to prevent tapioca from sticking to the bottom of the pan. The pudding is ready when tapioca pearls become transparent and the mixture thickens.  

3. Pour into 4 small bowls or serving glasses and place in refrigerator for at least 3 hours or until the mixture is chilled. The pudding will thicken and set whilst chilling. 

4. Prepare the stewed rhubarb. Put sliced rhubarb in a medium saucepan and stir in sugar. Cover and cook on low heat until the rhubarb breaks down, 10-15 minutes, stirring occasionally. Set aside and allow to cool and refrigerate, if preparing in advance. 

5. Prepare coconut chips. In a small bowl mix together maple syrup and coconut chips. Place in a small fry pan over medium heat and continually stir until the chips start to turn golden brown. Spread out on a plate and allow to cool. Set aside in airtight container until you are ready to serve on pudding. 

6. When you are ready to serve, top puddings with rhubarb, a dollop of coconut yoghurt and sprinkle with coconut chips.