Tapioca Pudding with Kabocha
Servings Prep Time
4people 10minutes
Cook Time
60minutes
Servings Prep Time
4people 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Using a medium pot on medium heat, combine the milk and sugar and mix occasionally until dissolved.
  2. Once the sugar has dissolved, add the tapioca and stir constantly 3-4 minutes (prevents clumping). Then add coconut milk and cover. Simmer on low for at least 60 minutes or until tapioca is cooked through. (the tapioca is done when it is completely translucent)
  3. Meanwhile, prepare kabocha. Cut about 1 cups worth of kabocha into 1/4″ cubes. Also, cut 4-8 kabocha slices ~ 1/4″ thick and set aside.
  4. Take the kabocha cubes and steam at least 10 minutes or until soft. Once steamed, use a fork to mash it.
  5. While the kabocha cubes are steaming, take the kabocha slices and pan fry using olive oil until slightly browned on each side. (salt optional) Set aside.
  6. When the tapioca is done, stir in the mashed pumpkin. and garnish with pan fried kabocha slices.