How to make it

  • Combine the coconut milk, milk, sugar, and tapioca in a medium-size saucepan, and bring to a boil over high heat.
  • Reduce the heat to low and simmer, stirring frequently, about 5 minutes.
  • The mixture will continue to set as it cools.
  • Stir in the vanilla extract.
  • Cover and refrigerate until it is well chilled, at least 1 hour.
  • With a spoon, scoop out the papaya flesh and place it in a blender or food processor.
  • Process the papaya to a puree.
  • Cover and refrigerate until well chilled, at least 1 hour.
  • To serve, spoon the tapioca pudding into 1 side of each soup bowl, then add the papaya puree on the other side, forming a yin-yang pattern.

Reviews & Comments 2

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  • jo_jo_ba 15 years ago
    Amount Per Serving
    Calories: 228.8
    Total Fat: 12.3 g
    Cholesterol: 0.9 mg
    Sodium: 35.4 mg
    Total Carbs: 29.4 g
    Dietary Fiber: 2.8 g
    Protein: 3.6 g
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  • invisiblechef 15 years ago
    Oh yes, this sounds soo sooo good. My son loves Tapioca, this is something I would love to make with him on a Friday.

    Thanks for the share. I may have to subscribe to you, you would be the first.

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