One of our tried and true favorites, this soymilk based custards is silky and delicious! Topped with sliced bananas and toasted coconut, this dessert combines the best of silky and crunchy, sweet and salty. Perhaps add a drizzle of homemade rum caramel for a more decadent option.
Coconut Tapioca Custard
1 cup, plus 2 Tablespoons soy milk
1/2 cup sugar
1/3 cup uncooked, quick-cooking tapioca
1/2 teaspoon salt
One 14-ounce can coconut milk
1 large eggs, lightly beaten
1 teaspoon vanilla extract
Sliced bananas & shredded coconut for garnish
In a medium saucepan whisk together soy milk, sugar, tapioca, salt, coconut milk, and egg. Let stand for 5 minutes.
Bring to a boil over medium heat; stirring constantly. Cook for 30 seconds at a boil; stirring constantly. Remove from heat. Stir in vanilla extract.
Pour mixture into individual ramekins. Cover and chill for at least 2 hours.
To serve: slice bananas over the top of each custard and sprinkle with shredded coconut.