Thai Tapioca

My husband hasn't been travelling anywhere exotic (Iowa, DC, Virginia, Pennsylvania) ...and yet he's managed find some quite exotic recipes during his hum-drum excursions.

This one comes care of my in-laws. YUM! They say you're supposed to eat it warm, but I love it cold - with lots of the coconut cream on it. (I'm trying to think of more things I can put the coconut cream on! So good!)

You might have to visit your local Asian market for some of the ingredients. We finally found baby coconut meat in the frozen section (instead of a can), but had no problem locating tiny, non-instant tapioca pearls. The can of coconut milk...you can probably get anywhere...commisary...Safeway.

So,checklist:
bag of tapioca
can of baby coconut meat (or frozen container - whatever)
can of coconut milk
sugar

Thai Tapioca

Boil 1 quart water (1 qt. = 4 cups)

add 1 cup of tapioca to the boiling water AND stir until they are mostly transparent

add 2/3 to 1 cup of sugar and stir until the sugar dissolves

Remove from heat

Pour into storage container

Add 1/3 can of coconut meat (in our case - thawed coconut) and 1/3 of the coconut water from the can

Store in the fridge! :)

To serve: warm in microwave and top with coconut cream (mix a can of coconut milk with a couple tbsp of sugar and store in frig. Yum.)...and I think we tripled the recipe?