Coconut Tapioca Custard

This month we’d like to share a wonderful recipe that lacks nothing in terms of richness and taste.  Our Coconut Tapioca Custard has received a five star rating from our readers and we couldn’t agree more.  

This custard is very easy to make and would make the perfect dessert for anyone gfcf or not!  It literally takes under 30 minutes to make, then just pop in the refrigerator for at least 2 hours.  This is a great dessert to make during the day, with no fuss at dinnertime.

Coconut Tapioca Custard

Serves 4-5

Ingredients:

• 1 cup, plus 2 Tablespoons soy milk
• 1/2 cup sugar
• 1/3 cup uncooked, quick-cooking tapioca
• 1/2 teaspoon salt
• One 14-ounce can coconut milk
• 1 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• Sliced bananas & shredded coconut for garnish

Directions

In a medium saucepan whisk together soy milk, sugar, tapioca, salt, coconut milk, and egg. Let stand for 5 minutes.

Bring to a boil over medium heat; stirring constantly. Cook for 30 seconds at a boil; stirring constantly. Remove from heat. Stir in vanilla extract.

Pour mixture into individual ramekins. Cover and chill for at least 2 hours.

To serve: slice bananas over the top of each custard and sprinkle with shredded coconut.

- Chef Yvonne