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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add dry tapioca balls in a pot, and cover with water. | 2. Turn on medium to high heat, and wait until the water comes to a boil. | 3. Watch closely, so as not to let the tapioca get mushy. | 4. When the tapioca has become soft, drain the water from the pot and leave tapioca to cool. | 5. In another medium sized pot, add the coconut milk (and or cream). | 6. Heat, and add sugar, stirring intermittently to ensure that there are no lumps. | 7. Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth. | 8. To make things easier, place the muffin cups in a muffin tin. | 9. Fill each cup with about 1" of tapioca. | 10. Follow by topping each with another 1" of coconut pudding. | 11. Set tray in the refrigerator to cool (this will also let the coconut cream further set). | 12. Serve when you can no longer resist staring at them! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tapioca	2	cups	dried	1088.32	269.6176	0.5776	0.0608
coconut milk	3	cans		2482.7586	59.8021	24.7196	257.3433
tapioca	2 1/2	tablespoons		1088.32	269.6176	0.5776	0.0608
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
sugar	1	tablespoon		201.495	50.398999999999994	0.0	0.0
water				-	-	-	-
aluminum type muffin paper		cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.