Pumpkin Tapioca


  • 1/3 cup sugar
  • 1/3 cup small pearl tapioca (not quick cook)
  • 13.5 ounce can of coconut milk
  • 1 cup kabocha pumpkin, roughly cut into ¼" cubes
  • 1 ½ cups milk

1. Bring the milk and sugar to a simmer over medium heat. Add the tapioca and stir continuously for the first five minutes to prevent clumping. Continue cooking, stirring frequently to prevent burning, until the tapioca pearls are almost completely translucent and the mixture is very thick. 2. A...

View full recipe at SpringPad


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