“What’s for dessert?”
Do you hear that question as often as I do? Some people rarely eat dessert—my father is one of them. He’ll have dessert occasionally, but he usually prefers the main course or a piece of cheese to anything sweet. For him there is rarely “room” left for dessert.
My partner P. and I are different: we always have dessert. It doesn’t need to be elaborate—just officially labeled dessert. Sometimes a square of good bittersweet chocolate is enough after lunch. Other times I make a simple classic: vanilla flan, snow eggs, petit pots de crème, fruit gratin, rice pudding—or the coconut tapioca puddings I’m sharing here.
Before I met P., I rarely used coconut or tapioca. Living with someone long-term changes habits: I learned to appreciate both. Now I use fresh coconut often in desserts, and I’m exploring different kinds of tapioca pearls and tapioca flour for future experiments.
This pudding is built from a few straightforward ingredients: eggs, milk, coconut milk, grated coconut, sugar and small tapioca pearls that glisten like little jewels.
It’s satisfying and simple to prepare—above all, it’s dessert. I called out from the kitchen, “We are having coconut tapioca puddings,” and that was that. Why wouldn’t you save room for dessert?
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