General health claims

Vietnamese che chuoi combines the sweetness of ripe yellow bananas with the sweet chewy texture of tapioca pearls and the richness of coconut cream melded into a warm pudding. In a medium saucepan lightly beat egg. Coconut Tapioca Pretty Simple Sweet To serve scoop about 14 cup or more of the cold tapioca per person and place in serving glasses or bowls. Coconut tapioca pudding . Whisk in about 12 cup of the hot tapioca mixture 1 tablespoon at a time then scrape the egg mixture into the simmering pudding and stir. Add sugar and salt to the tapioca mixture and heat over medium heat until it reaches a simmer. Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes. Simmer gently until thickened 3 to 5 minutes then remove from the heat and allow to cool for 10 minutes before stirring in. In a small bowl soak 1 cup small tapioca pearls in one can of coconut milk. Add coconut milk milk sugar and tapioca whisk to combine. Instructions for Making