Samoan Coconut Tapioca Porridge
by Emily Day
Inspired by the Samoan dish vaisalo, which is made with fresh coconut meat and starch, this warming porridge can be enjoyed for either breakfast or dessert. The hint of sweetness and coconut is complemented by the texture of tapioca.
Serves 4
Ingredients
- 1⁄2 cup small-pearl tapioca
- 3 1⁄3 cup coconut milk
- 2 teaspoon coconut sugar
- 2 teaspoon lemon juice
- 1⁄4 teaspoon ground cardamom
- 1 vanilla bean
- 1 1⁄3 cup coconut chips
Directions
Place tapioca and 2 cups water into a medium heavy-bottomed saucepan and let soak 30 minutes.
Add the coconut milk, coconut sugar, ground cardamom and vanilla bean to the pan (scrape the vanilla beans from the pod, but throw the pod in the saucepan too as extra vanilla beans will seep out of it). Bring to a boil over medium heat, stirring constantly.
Reduce heat to a simmer and cook for about 15 minutes, or until tapioca is translucent, stirring frequently to prevent scorching.
Stir in lemon juice and garnish with coconut flakes.
Image credit: rainbow33