Green Tapioca & Coconut Cream Cups

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 2 cups tapioca (mini, dried, & preferably green colored ones)
• 3 (14 ounce) cans coconut milk (or 1 3/4 cups coconut cream with 3 1/2 cups lighter coconut milk)
• 2 1/2 tablespoons tapioca (cornstarch has worked in a pinch as well) or 2 1/2 tablespoons arrowroot (cornstarch has worked in a pinch as well)
• 1/4 cup sugar, plus
• 1 tablespoon sugar
• water
• silver aluminum-type muffin paper cups (typically for cupcakes)

Recipe

• 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!