About Johanna

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Chicago/Aurora, IL, United States
I am just like so many busy moms out there. I want to create great meals for me and my family where the food brings us together at the end of a long and hectic day. I want to empower moms to feel like they are able to make Great Everyday Meals by using simple, accessible, and inexpensive ingredients and basic cooking techniques. It’s more about family and less about slaving away in the kitchen cooking. I have been a restaurant industry professional for about 10 years and have a great passion for cooking. I will share tips, recipes and techniques that I have learned to arm everyday cooks with the foundation to simple yet great tasting cooking! Johanna M. Cook

Wednesday, February 9, 2011

Recipe: Coconut Tapioca Pudding


Tapioca pudding is classic Americana. This recipe has an Asian twist using coconut milk instead of milk (or cream)and eggs. This pudding is also dairy free and great for those who are lactose intolerant.

The key to this dish is to continually stir the tapioca to prevent it from sticking to the bottom of pan, much like risotto. The ingredients, although seemingly exotic, can be found in most grocery stores international food isle. And mini tapioca pearls are found in the bakery section of your local grocer. This is a great comforting dessert that my son loves!

COCONUT TAPIOCA PUDDING

2 cans of coconut milk
2 cans of coconut water (can contain coconut bits)
1/2 cup of brown sugar
1/2 tsp of cinnamon
Pinch of ground ginger
Toasted coconut flakes for garnish

In a large sauce pan, heat the coconut milk on medium heat. Add the tapioca when the coconut milk starts to steam, not boiling. Continue to stir genlty until the tapioca is cooked all the way. As the coconut milk starts to thicken, slowly add coconut water and stir again. Be careful not to make the pudding too thick or too runny. You may not have to use all the coconut water.

Once the tapioca is cooked all the way through and consistency of the pudding is what you like, add the brown sugar, cinnamon and ginger and stir in. Serve in large ramekins and garnish with toasted coconut flakes.

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