Coconut Tapioca Pudding Recipe

Bring the tapioca coconut milk and salt to a boil in a saucepan over medium-high heat stirring constantly. Reduce heat to medium-low and simmer for 5 minutes. Stir in the sugar until dissolved.

Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture 1 tablespoon at a time then scrape the egg mixture into the simmering pudding and stir. Simmer gently until thickened 3 to 5 minutes then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.