Tapioca pudding is a taste of childhood. But adults love it, too! A revelation for the kosher cook that tapioca pudding, prepared with coconut cream, is even better than the standard dairy-based version. The coconut flavor comes through, and talk about creamy! So many parve desserts fall short. Not this one!

Creamy Parve Tapioca Pudding

Yield: 6 servings

Ingredients:

• 1 cup water
• 1/2 cup small pearl tapioca (not instant)
• 2 1/2 cups coconut cream
• 1/4 teaspoon kosher salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Method:

1. Place the water and tapioca pearls in a 1 1/2 quart pot. Let stand for 30 minutes or until the tapioca pearls have absorbed most of the water.
2. Turn the heat to medium-high. Pour in the coconut cream and salt; stir until the coconut cream is just beginning to bubble around the edges.
3. Reduce the heat to very low, add sugar and cook, uncovered, stirring, until the tapioca pearls have thickened, about 5 minutes.
4. In a separate bowl, beat the eggs. Slowly whisk in 1/2 cup of the hot tapioca to temper the eggs.
5. Add the egg mixture to the pot with the remaining tapioca; increase heat to medium and stir for several minutes until pudding coats the back of a wooden spoon. Be careful not to let mixture boil or the eggs will curdle.
6. Remove from heat. Cool pudding for 15 minutes.
7. Stir in vanilla and serve warm, or chill for several hours and serve cold.