Purple Sweet Potato Tapioca Pudding
Image Credit: The Missing Lokness
Ingredients
- 1 large or 2 small Purple sweet potato
- 50 g Tapioca pearls
- � cup + 3 tbsp Sugar (divided)
- � cup + 2 tbsp Cold drinking water
- 2 envelopes Unflavored gelatin
- 400 g Coconut milk
- 200 g Whole milk
Instructions
- Prepare 12 glass containers or silicone molds. Each container should be able to hold 1/3 cup of liquid.
- Rinse the sweet potatoes under running water and rub the skin clean. Steam the sweet potatoes until fork-tender, about 30-40 minutes.
- Boil tapioca pearls, stir and cook for 10 minutes,. Then set aside for 20 minutes. Drain the tapioca pearls into a strainer and rinse under cold water until cool, stirring occasionally. Add 5 tablespoons of sugar and mix well. Divide the tapioca pearls into the prepared 12 containers.
- Blend coconut milk and milk. In a small bowl, add the cold drinking water and sprinkle the gelatin over. Mix quickly and set aside for 5 minutes.
- Cut the sweet potatoes and measure out 225 grams of sweet potatoes. Add to the blender with the milk. Blend until smooth. Pour into a small pot. Add the rest of the sugar and cook over medium heat until sugar is melted. Add the gelatin and turn Off heat. Stir until the gelatin is melted.
- Carefully fill each container with the sweet potato mixture while stirring quickly to loosen the tapioca pearls. Refrigerate for at least 4 hours.