Coconut Milk Tapioca

Ingredients

• 3 TBSP instant tapioca
• 1/3 cup firmly packed brown sugar
• 2 TBSP sugar
• 1/8 tsp salt
• 1 egg
• 3 cups unsweetened coconut milk and whole milk combination
• 1 (1-2") knob of ginger
• Zest of one lime
• 1 tsp vanilla
• 1 cup, whipped cream (optional)

Instructions

1. In a medium saucepan, whisk together the tapioca and the next 4 ingredients well.
2. Whisk in milks. I use at least 1 can of coconut milk, and the rest of the 3 cups in whole milk.
3. Add ginger and lime zest, and let sit 5 minutes.
4. Cook and stir over medium heat, until it boils. Lower heat and simmer until thickened.
5. Remove ginger, remove tapioca from heat, and stir in vanilla.
6. Place in a bowl to cool. Cover and refrigerate until set and cold.
7. Fold in whipped cream, if using. It does make it lighter, but richer. I did not use it for the recipe pictured.